What can I do with leftover cooked fettuccine?
125 grams of leftover cooked fettuccine 2 cups of lentils ½ cup of pomegranate 1 large cut onion 1 tablespoon of chopped cilantro ½ cup of baked/ (fried) bread cubes 1 tablespoon of flour Spices: salt, cumin and cinnamon powder 1 liter of water 2 tablespoons of pomegranate molasses 2 cups of oil Olive oil 1 tablespoon of minced garlic ½ cup of lemon juice
In a bowl, coat onion slices with the flour
Deep fry the onions in a preheated oil, to get crispy onions
In a saucepan, add the water to boil with the lentils, for 15 minutes
Add the fettuccine with the lentils, along with the garlic and pomegranate molasses, salt, cinnamon & cumin powder and lemon juice.
Add to the above mixture the minced cilantro and crispy onions
In the serving dish, place the fettuccine mix, and decorate it with crispy brown onions, pomegranate, little cilantro and baked bread
You may finally add a little olive oil on top of the dish
Preparation Time : 10 - 20 Minutes
Cooking Time : 20 - 30 Minutes
Servings : 3-6 Persons
Meal Type : Lunch
