Egyptian Lentils 1 c Lentils
2 Fresh chili peppers
1 1/2 c Regular rice
1 1/2 c Tomato sauce
1 c Elbow macaroni
2 tb Vinegar
3 tb Oil
1 lg Onion
Place lentils in a saucepan and cover by 1". Turn heat to high,
bring to a boil, turn down heat to simmer, and cook covered for 35
minutes or until tender. Drain and transfer to a large bowl. Set
aside. Bring 3 cups of water to a boil, add rice turn down to simmer
for 20 minutes and fluff up rice with a fork and add to lentils. Boil
2 quarts of water, add elbow macaroni and cook until tender. Add to
lentils.. In a small skillet add 1 tbl of oil and saute finely
chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of
water, and the vinegar, bring to a boil and simmer for 5 minutes. In
another skillet heat 2 tbls oil, add onions and saute until brown
around the edges. Garnish lentil mixture with the onions and pour the
tomato sauce over all. Serve immediately.
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