Authentic Lebanese Vegan Lentils Rashta

Steps

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1. 1
   Prepare the dough: Sift flour into a medium bowl, add yeast, sugar, and salt, then whisk together.
   ▶ ≈1:09
2. 2
   In a measuring cup, combine oil with warm water to reach 3/4 cup total liquid. Add to the dry ingredients and mix with a spatula until combined.
   ▶ ≈1:48
3. 3
   Knead the dough by hand for 5 minutes until smooth and elastic. Divide into 4 equal portions, place on a parchment-lined tray, cover with plastic wrap and a kitchen towel, and let rise for 1 hour.
   ▶ ≈2:44
4. 4
   On a floured cutting board, roll out a portion of dough into a 25 by 15 cm rectangle. Cut vertically down the center, then halve each side again. Cut horizontally into 1 cm wide strips. Place in a bowl with flour and toss to prevent sticking.
   ▶ ≈5:21
5. 5
   Heat 2 cups of oil in a large skillet. Add the dough strips and stir continuously for about 3 minutes until set but not deeply browned. Drain on a paper-towel-lined plate.
   ▶ ≈9:17
6. 6
   In a medium pot, bring 6 cups of water and washed lentils to a boil over high heat. Cover, reduce to low heat, and simmer for 25 minutes until lentils are cooked through.
   ▶ ≈10:11
7. 7
   After the lentils have cooked for about 15 minutes, sauté the chopped onions in olive oil in a medium skillet over medium-high heat, stirring occasionally until golden brown. Add minced garlic with salt and stir for 1 minute.
   ▶ ≈11:04
8. 8
   Add the sautéed onion mixture, fried dough strips, salt, cumin, and black pepper to the cooked lentils. Stir well and simmer on low heat for about 15 minutes until thickened.
   ▶ ≈12:51
9. 9
   Remove from heat and let the pot rest covered for 10 minutes. If the stew is too thick, add hot water to reach desired consistency. Serve hot immediately.
   ▶ ≈13:44