Kusherie (Egyptian Rice and Lentils)

Kaarin's Note:

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.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

Rice and Lentils

• 2 tablespoons oil
• 1 1/4 cups lentils
• 3 cups boiling water (or stock)
• 1 teaspoon salt
• 1 dash pepper
• 1 1/2 cups rice
• 1 cup boiling water (or stock)

Sauce

• 3/4 cup tomato paste
• 3 cups tomato juice (or tomato sauce or pureed tomatoes)
• 1 green pepper, chopped
• 1/2 cup celery leaves, chopped
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper (or crushed chilis to taste)

Browned Onions

• 2 tablespoons oil
• 3 onions, sliced
• 4 garlic cloves, minced

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.

Reviews

[Climbnyak]

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!!

[Chef Mom 5]

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.

[appleydapply]

I found this in my more-with-less cookbook when looking for ways to use up a huge sack of lentils. I was amazed at how flavorful this dish is, even though I left out the green pepper for personal preference. The lentil/rice mix didn't have much flavor, but it was wonderful topped with the spicy sauce and the almost-caramelized onions. A great, economical, vegan meal. (and we are meat-lovers in my family!)