Cook lentils by boiling in enough water until soft and cooked. Drain and set aside.

Chop the onion into florets and fry in enough vegetable oil until reddish. You can use around 1/4 cup of oil.

Fry the coriander and garlic separately until they welt.

Once the lentils are cooked, add 1/2 of the onions, half of the coriander and garlic mixture, juice of lemons, pomegranate molasses, salt, cumin and add it to the lentils.

Let it cook for 5 to 10 minute. You can add 2 spoons of water to make it little moist.

Cook the pasta normally and break it up into small parts with a spoon.

Add the lentil mixture in to the pasta and mix well. Set aside

For garnishing: take a whole wheat pita and cut into 2 cm squares. You can bake in oven until crispy or fry. Also take 1/4 cup pine-nuts and fry lightly.

For final assembly: In a small casserole dish, place the lentil/pasta mixture into the dish, then spread the rest of the onions on top, the rest of the coriander after it, then

the toasted bread and finally the toasted pine-nuts. It looks pretty and yummy... hope you enjoy it!