Kusherie (Egyptian Rice and Lentils)

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.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 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.