KUSHERIE (EGYPTIAN RICE AND LENTILS)

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Kusherie (Egyptian Rice and Lentils) image

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.

Provided by Kaarin

Categories     One Dish Meal

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

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