This Lebanese lentil and pasta soup (Rishta) comes from “Nistisima,” Georgina Hayden’s beautiful collection of vegan Mediterranean recipes.

INGREDIENTS
8 cups Scrappy Vegetable Broth or store-bought low-sodium vegetable broth
1 heaping cup (7 ounces) brown/green lentils, rinsed and picked over
1/4 cup olive oil
2 medium-large onions (9 ounces each), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 cups lightly packed fresh cilantro leaves and stems (1 large bunch), finely chopped and divided
4 ounces dried tagliatelle or fettuccine, broken into bite-size pieces
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lemon juice, plus more to taste

INSTRUCTIONS
In a large saucepan over medium-high heat, combine the broth and the lentils and bring to a boil. Reduce the heat until the liquid is at a simmer, and cook until the lentils are very tender, about 35 minutes.

While the lentils are cooking, in a large skillet over medium heat, heat the oil until it shimmers. Add the onions and garlic and cook, stirring occasionally, until they are soft and just beginning to take on color, 10 to 15 minutes. Stir in the cumin seeds and ground coriander and stir-fry until fragrant, about 1 minute. Stir in half the chopped cilantro and cook, stirring, until completely wilted, about 1 minute. Remove from the heat.

When the lentils are tender, add in the onion mixture. Add the tagliatelle pieces, salt and pepper, and stir to combine. Increase the heat to return to a boil, then reduce the heat so the liquid is simmering, and cook until the tagliatelle is just tender, about 10 minutes. Stir in the lemon juice and the remaining chopped cilantro. Taste, and season with more salt, pepper and/or lemon juice as needed.

Serve hot.