Recipe by Sackville
I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I grew to love. By the way, this is a great recipe when you need to feed a crowd on the cheap.
Top Review by Mike McCartney
Excellent. I liked this very much. I admit that I am a big time meat eater, and the only reason I made this was because I am trying new dishes that use Basmati rice. I'm glad I tried this one. The only thing I did different was to add a couple of tablespoons of tomato paste to thicken the sauce a little more, otherwise did as instructed and it turned out great.
- 236.59 ml brown lentils
- 236.59 ml basmati rice
- 236.59 ml uncooked pasta (small shells or elbow macaroni is best)
- 2 large onions, diced
- 4 clove garlic, minced
- 29.58 ml oil
- 400 g can chopped tomatoes
- 1.23 ml crushed red chili pepper flakes (or more to taste)
- salt and black pepper
Directions See How It's Made
- Cook the lentils in just over a litre of salted water.
- Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
- When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
- Cook the macaroni in a separate pot.
- Rinse and strain when done.
- Meanwhile, fry the onions and garlic in the oil until golden.
- Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
- You can now blitz the sauce in a food processor until smooth or just leave as is.
- Mix the lentils, rice and macaroni together in one pot.
- Place some of the lentil mixture on each plate and top with tomato sauce.
- Sprinkle with more hot chili powder or salt and pepper, if desired.