Egyptian Lentils
Yield
6 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 2 | each |
hot chili peppers
fresh |
*
|
| 1 ½ | cups |
rice
|
|
| 1 ½ | cups |
tomato sauce
|
|
| 1 | cup |
pasta, elbow macaroni
|
*
|
| 2 | tablespoons |
vinegar
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 2 | each |
hot chili peppers
fresh |
*
|
| 355 | ml |
rice
|
|
| 355 | ml |
tomato sauce
|
|
| 237 | ml |
pasta, elbow macaroni
|
*
|
| 3E+1 | ml |
vinegar
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | large |
onions
|
|
Directions
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 sauté finely chopped peppers for 2 minutes. Add the tomato sauce, ½ 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 sauté until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all.
Serve immediately.
