• 1 ½ cups brown lentils
  • 3 tablespoons Quaker Oats
  • ¼ cup penne pasta cooked al dente
  • ½ cup tamarind soaked in boiling water
  • Juice of 2 lemons
  • 5 onions thinly sliced (julienne)
  • 2 handfuls finely chopped coriander
  • 1 teaspoon cumin or as desired
  • Salt as desired
  • 1 Lebanese bread cut into diamond shaped pieces and grilled in olive oil


  1. Allow the lentils & Quaker Oats to cook well on low heat with 1 liter boiling water or till it’s tender and soft.
  2. Add the drained pasta, cumin and tamarind juice to lemon juice.
  3. In a frying pan, fry the onions in olive oil and add the coriander.
  4. Serve the mix in a plate.
  5. Add the onions and coriander on the top.
  6. Cover with the grilled bread pieces.

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