Sort the lentils, removing any stones impurities. Rinse and drain.

Pour olive oil to a large stockpot, add the onions and cook over medium heat, stirring every few minutes until they are nicely caramelized. Remove with a slotted spoon and set aside.

To the same stockpot, add the crushed garlic and cilantro. Cook for a few seconds, just to wilt the cilantro. Add the lentils and cumin powder and give a quick stir.

Stir in the water and bring the stockpot to a boil. Reduce heat to low, cover the pot and simmer for 50 minutes to fully cook the lentils.

In the meantime fry the Lebanese or pita bread: Place the canola oil in a skillet and fry the bread squares in batches, stirring all the time until well browned. Remove with a slotted spoon and set aside.

When the lentils are fully cooked, add the broken fettucine noodles, cover the pot and resume cooking for 10 more minutes. Add salt, pomegranate molasses and lemon juice.

The consistency of the horaa osba3o should be that of a thick soup.