Prep 40 mins
Cook 2 hrs
This is a delicious, satisfying, and healthy take on a traditional Middle Eastern/Egyptian dish from "The New Mayo Clinic Cookbook". Great as a side dish or a vegetarian/vegan main. Recipe makes 10 side dish servings and about 6 main dish servings.
- 9.85 ml olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 354.88 ml tomato sauce
- 44.37 ml white vinegar
- 2.46 ml red pepper flakes
- 1.23 ml salt
Rice and Lentils
- 414.03 ml water
- 158.51 ml wild rice
- 3.69 ml salt
- 29.58 ml olive oil
- 1 yellow onion, finely chopped, plus 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3.69 ml cumin
- 2.46 ml cinnamon
- 473.18 ml vegetable stock or 473.18 ml chicken stock or 473.18 ml broth
- 236.59 ml brown lentils or 236.59 ml french green lentil, picked over, rinsed and drained
- fresh cilantro, for garnish or flat-leaf Italian parsley, leaves for garnish
- To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
- In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
- In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
- While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
- To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.
This was so delicious! I've never had this dish before, so I can't vouch for how authentic it tastes, but I've been trying to expand my cooking repertoire and this will definitely get made again. I had batches of rice and tomato sauce leftover from a previous day of cooking, so it didn't take too much effort at all!