Egyptian Lentils Rice and Macaroni

Total Time
45mins
Prep 45 mins
Cook 0 mins

Although a vegetarian dish, this gets eaten with reckless abandon by carnivores. it sounds way too healthy (and it is) but dang! it is GOOD. try it. give about 45 minutes from start to finish. If you don't have cooked brown rice lying around, start that first and foremost. (This is modified from a recipe from joy of cooking and embellished with touches I figured out from an Egyptian restaurant in Washington DC).

Ingredients Nutrition

Directions

  1. In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
  2. Add garlic. cook about 45 seconds.
  3. Add lentils and water. bring to a boil.
  4. Lower heat to med low, cook about 25 minute covered.
  5. Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
  6. Cover, and Cook 10 minutes.
  7. Meanwhile cook pasta in boiling water. drain.
  8. Save that pot, you will need it shortly.
  9. Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
  10. In that saved empty pasta cooking pot, heat one Tbs oil.
  11. Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
  12. Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).
Most Helpful

4 5

Very good! We also doubled the spice amounts and put some feta cheese on top. Next time we may add more tomatoes to it. Thanks for sharing!

5 5

Yep, I cook daily for four carnivore men who sneer at anything "healthy." They thought this was fantastic (I served it as a side to roasted turkey drumsticks). We're used to spicy food, and the addition of dried pepper flakes did the trick.

4 5

I was on cleanse and could not eat a lot of meat (20% per day) & had to eat a lot of brown rice - this one really fit the bill! I loved it! I did not include the macaroni as that was not allowed on the cleanse either, but later in the program I did add a little ground beef (cooked with onions & garlic) and that made it even better. I made the recipe twice. My only adjustment was to add more of the spices - I doubled the recommended amount. My experience with those spices were slim so I was very cautious the first time but went all out the second. I now feel confident that I could prepare this meal for guests with great results. Cheers!