Syrian-Style Pasta and Lentils with Pomegranate Molasses

Ingredients

1/4 cup extra-virgin olive oil, plus more to serve

1 9-ounce container fresh fettuccine, noodles cut in half crosswise

1 medium red onion, halved and thinly sliced

Kosher salt and ground black pepper

3/4 cup brown lentils, rinsed and drained

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

2 tablespoons pomegranate molasses, plus more to serve

3/4 cup lightly packed fresh cilantro, chopped

1/2 cup pomegranate seeds (optional)

Directions

In a 12-inch skillet, combine the oil and about a quarter of the pasta. Cook over medium-high, stirring often, until the pasta is crisp and golden brown, 3 to 5 minutes. Using a slotted spoon or tongs, transfer to a medium bowl, breaking any pieces that are very long; set aside.

To the oil remaining in the skillet, add the onion and ½ teaspoon salt. Cook over medium-high, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a small bowl; set aside.

Add 4 cups water to the skillet and bring to a boil over medium-high, scraping up any browned bits. Stir in the lentils, cumin, coriander and ½ teaspoon each salt and pepper. Cover, reduce to medium and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 32 to 36 minutes.

Uncover, add 2 cups water and bring to a boil over medium-high. Stir in the untoasted pasta and half of the cooked onions. Cook, uncovered and stirring occasionally, until the pasta is tender and the lentil mixture is creamy, 5 to 8 minutes.

Off heat, stir in the pomegranate molasses. Taste and season with salt and pepper. Transfer to a serving bowl and top with the remaining onion, the fried pasta, the cilantro and pomegranate seeds (if using).