Kusherie (Egyptian Rice and Lentils)

Total Time
45mins
Prep 10 mins
Cook 35 mins

Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.

Ingredients Nutrition

Directions

  1. In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
  2. Add the 3 cups boiling stock and the salt and pepper.
  3. Cook uncovered 10 minutes over medium heat.
  4. Stir in the rice and 1 cup stock.
  5. Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
  6. Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
  7. Bring to boil, reduce heat, cover and simmer 20-30 minutes.
  8. To make browned onions, heat oil in a small skillet.
  9. Saute onions and garlic over medium heat till browned.
  10. To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
Most Helpful

looks legit - I'm Egyptian and grew up on this dish. Try modifying it however by not adding the cayenne pepper into the dish, but make a simple tomato sauce and add it to that. Then then top your plate with a little of the tomato sauce. Also, we add garbanzo beans as well. Just on top of your plate... enjoy

Scott W. April 20, 2016

Wow! We are studying Egypt in our home school, so I searched out a good lentil recipe. This fit the bill!! We all LOVED it!! Thanks so much for posting! I followed the recipe except the onion part since we are not fans. Instead I added a bit of onion and garlic powders to the sauce...delicious!!

Climbnyak November 26, 2012

We love this recipe! We've been making it for 25 years and it's still one of my favorites. Glad to see it on food.com.

Chef Mom 5 January 04, 2011