EGYPTIAN RICE WITH LENTILS

Egyptian Rice With Lentils image

Provided by wjorma

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 18

Previous Next

2 tablespoons oil
1 1/4 cups lentils
3 cups boiling water or 3 cups stock
1 teaspoon salt
1 dash pepper
1 1/2 cups rice
1 cup boiling water or 1 cup stock
3 cups tomato juice
1 red bell pepper, chopped
1 tablespoon sugar
1/3 cup chopped celery leaves
3/4 cup tomato paste
1/2 teaspoon salt
1 teaspoon cumin
crushed red pepper flakes
3 sliced onions
4 minced garlic cloves
1 cup plain yogurt

Steps:

Heat in heavy sauce pan or covered skillet. 2 tablespoon oil, add 1 1/4 cup lentils, brown lentils over medium heat 5 minutes stirring often. Add 3 cups boiling water or stock, 1 teaspoon salt and dash pepper. Cook uncovered 10 minutes over medium heat.
Stir in 1 1/2 cup rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover and simmer 25 minutes without stirring.
In a sauce pan, heat together the sauce ingredients. Bring sauce to boiling, reduce heat, simmer 20 to 30 minutes.
Browned onions: Heat in small skillet, 2 tablespoon oil. Saute 3 sliced onions and 4 minced garlic cloves over medium heat until brown.
Put rice lentil mixture on a platter. Pour sauce over top with browned onions. In Egypt, plain yogurt is served as a side dish.

Nutrition Facts : Calories 566, Fat 10.1, SaturatedFat 2.4, Cholesterol 8, Sodium 1800.3, Carbohydrate 104.5, Fiber 10.9, Sugar 24.5, Protein 17.6