TRINIDAD COOKBOOK RECIPES

Steps:

• Put lentils in a medium bowl and add warm water to cover by 2 inches. Set aside to soak for 30 minutes.
• If you’re making the dough, prepare it while the lentils soak: Combine the flour, warm water, and the olive oil in a medium bowl. Mix the ingredients to combine, then knead in the bowl until smooth, about 3 minutes. Brush with olive oil, then let rest in the bowl, covered with a clean towel, for 30 minutes.
• If you’re making the optional fried flatbread or onion garnishes, prepare them while the dough rests: Fill a large saucepan with canola oil to a depth of 1 to 2 inches. Bring to 350 degrees over high heat. (A piece of flatbread should sizzle vigorously.) Line 2 plates with paper towels. Working in 2 batches, fry the flatbread until golden brown, 1 to 2 minutes per batch. Transfer to one of the prepared plates to drain. Allow the oil to come back to 350 degrees. Working in 2 batches, fry the onion, separating the slices as you add them and stirring occasionally, until crisp, 3 to 4 minutes per batch. Transfer to the other plate to drain.
• Make the lentils: Fill a large pot with 9 cups of water. Drain and rinse the lentils, then add them to the water, along with the cumin. Bring to a boil over high heat, then drop the heat to medium-low and let simmer until the lentils are slightly softened but still firm, about 10 minutes. You can scoop one out to test the texture.
• Meanwhile, put a large frying pan over medium heat. Add 1/4 cup olive oil, and when the oil is hot, add the onions. Cook, stirring occasionally, until the onions turn pliant and golden brown, 8 to 10 minutes. When the lentils are softened yet firm, add the onions and their oil, along with the tamarind concentrate, pomegranate molasses  and 1 tablespoon salt. (If you’re using dried store-bought tagliatelle — see Tip — add it now as well.) Stir and let simmer until the lentils are completely softened but not mushy, 5 to 10 minutes.
• While the lentils cook, continue preparing the dough: Dust a clean surface with flour. Pat and stretch the dough into a thin sheet (1/16-inch thick, about 12 inches in diameter) and dust it with flour on both sides. Roll up the dough into a cylinder and cut crosswise into strands about ¼-inch thick. Unroll each piece, carefully separating the dough with your fingers as you go. You will end up with long strands like tagliatelle.
• When the lentils are softened, add the strands of dough and cook until al dente, about 3 minutes. (If you used dried pasta, it should be done about this time.) While the dough cooks, take the pan used to fry the onions and heat the remaining 1/4 cup olive oil over medium. Add the garlic and cilantro, and fry just until fragrant, 30 to 60 seconds. The garlic shouldn’t change color, and the cilantro should stay green. 
• When the dough is al dente, add the garlic mixture to the lentils, along with the lemon juice. Let simmer for another 2 to 3 minutes, then switch off the heat. Season to taste with more salt and lemon juice.
• Serve the lentils and dough in a shallow dish. Top with the pomegranate seeds, parsley and fried bread and/or onions, if using, in separate rows. Drizzle with olive oil.

Steps:

• Put lentils in a medium bowl and add warm water to cover by 2 inches. Set aside to soak for 30 minutes.
• If you’re making the dough, prepare it while the lentils soak: Combine the flour, warm water, and the olive oil in a medium bowl. Mix the ingredients to combine, then knead in the bowl until smooth, about 3 minutes. Brush with olive oil, then let rest in the bowl, covered with a clean towel, for 30 minutes.
• If you’re making the optional fried flatbread or onion garnishes, prepare them while the dough rests: Fill a large saucepan with canola oil to a depth of 1 to 2 inches. Bring to 350 degrees over high heat. (A piece of flatbread should sizzle vigorously.) Line 2 plates with paper towels. Working in 2 batches, fry the flatbread until golden brown, 1 to 2 minutes per batch. Transfer to one of the prepared plates to drain. Allow the oil to come back to 350 degrees. Working in 2 batches, fry the onion, separating the slices as you add them and stirring occasionally, until crisp, 3 to 4 minutes per batch. Transfer to the other plate to drain.
• Make the lentils: Fill a large pot with 9 cups of water. Drain and rinse the lentils, then add them to the water, along with the cumin. Bring to a boil over high heat, then drop the heat to medium-low and let simmer until the lentils are slightly softened but still firm, about 10 minutes. You can scoop one out to test the texture.
• Meanwhile, put a large frying pan over medium heat. Add 1/4 cup olive oil, and when the oil is hot, add the onions. Cook, stirring occasionally, until the onions turn pliant and golden brown, 8 to 10 minutes. When the lentils are softened yet firm, add the onions and their oil, along with the tamarind concentrate, pomegranate molasses  and 1 tablespoon salt. (If you’re using dried store-bought tagliatelle — see Tip — add it now as well.) Stir and let simmer until the lentils are completely softened but not mushy, 5 to 10 minutes.
• While the lentils cook, continue preparing the dough: Dust a clean surface with flour. Pat and stretch the dough into a thin sheet (1/16-inch thick, about 12 inches in diameter) and dust it with flour on both sides. Roll up the dough into a cylinder and cut crosswise into strands about ¼-inch thick. Unroll each piece, carefully separating the dough with your fingers as you go. You will end up with long strands like tagliatelle.
• When the lentils are softened, add the strands of dough and cook until al dente, about 3 minutes. (If you used dried pasta, it should be done about this time.) While the dough cooks, take the pan used to fry the onions and heat the remaining 1/4 cup olive oil over medium. Add the garlic and cilantro, and fry just until fragrant, 30 to 60 seconds. The garlic shouldn’t change color, and the cilantro should stay green. 
• When the dough is al dente, add the garlic mixture to the lentils, along with the lemon juice. Let simmer for another 2 to 3 minutes, then switch off the heat. Season to taste with more salt and lemon juice.
• Serve the lentils and dough in a shallow dish. Top with the pomegranate seeds, parsley and fried bread and/or onions, if using, in separate rows. Drizzle with olive oil.