Rashta with Elbow Macaroni and Lentils

Steps

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1. 1
   Add 7 cups of water and 1 cup of washed brown lentils to a pot. Cover and bring to a boil over high heat.
   ▶ ≈0:16
2. 2
   Once boiling, reduce heat to low, cover, and simmer for about 20 minutes until the lentils are tender.
   ▶ ≈0:40
3. 3
   Add 1 cup of elbow macaroni and stir well to prevent sticking. Continue cooking over medium heat for about 10 minutes.
   ▶ ≈1:12
4. 4
   In a separate pan, sauté 1.5 cups of chopped onions in 1/3 cup of olive oil over medium-high heat, stirring occasionally, until they turn golden brown.
   ▶ ≈1:55
5. 5
   Add 4 cloves of minced garlic (mixed with 1 tsp salt) to the onions and sauté for about 1 minute until softened, being careful not to let it brown too much.
   ▶ ≈2:56
6. 6
   After the lentils and pasta have cooked for about 10 minutes, add the sautéed onion-garlic mixture to the pot. Add 1 tsp salt and 1 tsp cumin, and stir well.
   ▶ ≈3:46
7. 7
   Cover the pot and continue cooking over medium heat for about 5 minutes to allow all flavors to blend together.
   ▶ ≈4:36
8. 8
   Turn off the heat and leave the pot covered for 5 minutes.
   ▶ ≈4:59
9. 9
   Add 1/4 tsp of freshly ground black pepper and 1/2 small bunch (about 25 g) of chopped fresh cilantro. Stir well to combine.
   ▶ ≈5:13
10. 10
    Transfer to bowls and finish with a squeeze of lemon juice or a drizzle of pomegranate molasses before serving.
    ▶ ≈5:48