Best Dianas Egyptian Lentils Rice Recipes

Egyptian Lentils Rice and Macaroni image

Provided by Queen Zan

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1/2 onion, finely chopped
2 minced garlic cloves
3/4 cup brown lentils, rinsed
2 cups water
1 (28 ounce) can petite diced tomatoes (or reg diced whirred in the blender)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon pepper
2 cups dry pasta (macaroni works best)
1/2 teaspoon cumin seed
1 tablespoon additional olive oil
1 cup cooked brown rice
1/2 can drained garbanzo beans (optional)

Steps:

In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
Add garlic. cook about 45 seconds.
Add lentils and water. bring to a boil.
Lower heat to med low, cook about 25 minute covered.
Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
Cover, and Cook 10 minutes.
Meanwhile cook pasta in boiling water. drain.
Save that pot, you will need it shortly.
Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
In that saved empty pasta cooking pot, heat one Tbs oil.
Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).

Kusherie (Egyptian Rice and Lentils) image

Provided by Kaarin

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3

Egyptian Lentils and Rice (Koushry) image

Provided by Food Network

Categories side-dish

Time 2h35m

Number Of Ingredients 9

1 cup small lentils (French de Puy or black)
1 1/2 cups boiling water
2 1/4 cups boiling water
1/2 teaspoon salt
2 teaspoons butter
1 cup long grain rice
1 large onion, finely diced
2 tablespoons olive oil
Salt and pepper

Steps:

For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.