Monday 19/January/2026 – 05:42 PM
How to make lentil fattah with rice, an easy and quick recipe to keep you warm and full with many of the health benefits that this meal includes. It is one of the traditional popular recipes that is especially widespread in the winter. There are two ways to prepare How to make lentil fattah With bread, some people like it light and crunchy with a few toppings, while others prefer it creamy and rich with the distinctive noodles and tasha flavour. Through Cairo 24, we are reviewing two recipes for how to make lentil fattah with bread, which are easy to prepare without difficult steps.
How to make lentil fattah with bread
The method of making lentil fattah with bread is easy to prepare, with many prepared in advance, as it is a quick recipe to diversify the ways of serving lentils, and with some additions, the delicious flavor of the filling meal increases. Below is the first recipe, which is limited to frying onions and bread only and adding diluted lentils to them:
Ingredients for lentil fattah with bread
- 2 cups lentil soup (ready-made or homemade)
- Baladi bread or toasted Arabic bread, cut into cubes
- Water to thin the consistency as needed
- A tablespoon of ghee with 2 tablespoons of oil
- Salt and black pepper
- A pinch of cumin
- Roasted onions on top (optional)
How to make lentil bread with bread
- Cut the onion into small slices, mix it with salt, and let it get rid of the excess water. Cover the onions with a mixture of starch and sugar, then fry them in a pan containing a tablespoon of ghee and two tablespoons of oil. After crisping the onions, remove them from the heat on absorbent paper.
- To prepare toasted bread: Cut the local or Arabic bread into medium-sized cubes. Place the cubes in the oil remaining from roasting the onions. Toast the bread for 10-15 minutes until it becomes golden and crispy on all sides, then drain it on kitchen paper.
- Place the lentil soup in a pot over medium heat. Thin the soup by gradually adding water. The desired consistency should be medium – not too thick so that the bread becomes dry, and not too liquid so that the bread does not become wet and crumbly.
- Season the bread with salt, black pepper, and cumin as needed. Leave the soup to boil well.
- Place the toasted bread in a serving dish. Pour the hot, boiling lentil soup directly over the bread. The heat will soften the bread slightly while maintaining its crunch. Sprinkle the roasted onions on top and serve the fattah hot.
How to make lentil fattah with tasha
The recipe is more delicious. Chef Fatima Abu Hati shows how to make lentil fattah with tasha. This recipe gives you three different lentil dishes: the traditional vermicelli soup, lentils with tasha, and the delicious fattah. Each layer has its own distinctive and delicious taste:
Ingredients for lentil fattah with tasha
- Half a kilo Yellow lentils Washed and drained well
- A quarter kilo of carrots, cut into slices
- 6 whole garlic cloves
- 2 tomatoes, cut into quarters
- Large onion cut into quarters
- Plenty of water
For vermicelli soup:
- A tablespoon of butter or ghee
- Chopped onion
- Vermicelli
- Salt and black pepper
- cumin
- A pinch of sugar
For thirst:
- A tablespoon of minced garlic
- Chopped hot pepper
- A tablespoon of chopped green coriander
- 2 tablespoons sauce
- 2 tablespoons vinegar
- A tablespoon of dried coriander
- Salt and black pepper
- A spoon of ghee
For a gesture:
- Local bread toasted in the oven with a spoon of ghee or butter
- Boiled lentil soup
- Tasha with garlic, coriander and vinegar
- Chopped green onions for garnish
- Green coriander for garnish
- Roasted onions for garnish
How to make lentil fattah with bread
- Place the washed and drained lentils in a pot, then add the tomatoes and carrots cut into slices (so that they do not take a long time to boil), the onions and the whole garlic. Submerge all the ingredients in very abundant water, covering the ingredients by about 5 cm, until the lentils boil comfortably without the water running dry.
- Cover the pot, raise it to the heat, and leave it until it boils, then reduce the heat and leave it until it is completely cooked. Make sure to turn it from time to time so that it does not stick to the bottom of the pot. When the lentils are completely cooked and the carrots, tomatoes and onions are done, let them cool down a little.
- Grind the boiled lentils with a hand blender until it is completely smooth and homogeneous.
- Place a pot on the fire and add a spoonful of butter or ghee. Add the chopped onions first because they are rich in water, and leave them to brown until the liquids begin to dry.
- Add the vermicelli to the onions and let the two fry together until they take on a beautiful golden colour.
- Start by gradually pouring the ground lentils over the onions and fried vermicelli using a ladle. Add additional water to thin the consistency, because the vermicelli will absorb liquids during cooking, and the soup should have a light consistency.
- Season with salt to taste, black pepper, cumin (very essential), and a small pinch of sugar. Stir the ingredients and leave them on the fire for just one boil, then turn off the heat.
- Cover the pot and let the vermicelli cook in the heat of the lentils only. You will find it cooked in about 5 minutes.
- Place a pan on a hot fire and add a spoonful of ghee. When the ghee is hot, add the chopped garlic and stir until it starts to brown.
- Add the chopped green coriander and chopped hot pepper, then add the vinegar and sauce. Add a pinch of salt and dried coriander.
- Scoop the seasoned lentils and add them to the tasha. The lentils here should be a thick consistency. Stir the ingredients well until combined.
- Remove the tasha from the heat and serve it on a plate with pieces of local bread on top.
- Toast the local bread in the oven with a tablespoon of ghee or butter until it becomes crispy and well toasted.
- Reduce the consistency of the boiled lentils by adding water, until it becomes somewhat liquid and not heavy, because we will use it to soften the bread. Heat the lentils until they boil completely.
- Place the toasted bread in a serving dish and pour the hot, boiling lentil soup over it until the bread is absorbed and soft.
- Place a pan on the fire and add a spoon of ghee, then add the chopped garlic, green coriander and dried coriander with a pinch of salt. Stir the ingredients until they begin to color, but do not darken the color of the garlic.
- Immediately coat with vinegar, then pour the tasa over the fattah.
- Garnish the fattah with chopped green onions, green coriander, and roasted onions.
