Recipe by Kaarin
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.
Top Review by ElizabethKnicely
I made this tonight for dinner and my kids really liked it. I left out the onions, only because I didn't have a burner on my stove left to make them. I had an issue with the rice and lentils sticking to the bottom after the 25 minute cook time where it said not to touch them, I'm not sure if my heat was too high or something, but I wasn't terribly concerned about that, because we still had enough to feed everyone and I soaked the pan it and it came clean just fine. Thanks for an interesting way to use up some lentils that have been lingering in my kitchen for a while.
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
Directions See How It's Made
- 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.