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