Egyptian Lentils
(Egyptian lentils) Recipe
Origin: Egyptian Period: Traditional
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Ingredients
190g lentils
2 fresh hot chillies, finely chopped
250g long-grain rice
150g macaroni
360ml passata (tomato juice)
2 tbsp vinegar
3 tbsp olive oil
1 large onion
Egyptian Lentils
(Egyptian lentils) Preparation:
Method:Place the lentils in a saucepan and cover with 3cm of water above the level of the lentils. Bring the water to the boil, reduce to a simmer, cover and cookk for 35 minutes (or until the lentils are tender). Drain and transfer to a bowl. Bring 700ml water to a boil add the rice and turn down to a simmer. Cook for 20 minutes then fluff-up the rice with a fork and add to the lentils. Boil 2l of water and add the macaroni. Cook until tender then drain and add to the lentils.
In a small frying pan add 1 tbsp of oil and fry the chopped chillies for 2 minutes. Add the passata, 120ml water and the vinegar. Bring the liquid to a boil and simmer for 5 minutes. In another frying pan add 2 tbsp oil then add the onions and fry until browned around the edges. Tip the lentil mixture onto a serving plate, garnish with the onions and pour the tomato sauce over the top. Serve immediately.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for starters... More Traditional recipes... More Rice recipes... More recipes using Chillies... More recipes using Beans and Pulses... More recipes for Pasta... More recipes for Carbohydrate Staples...
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Other recipes with lentils and rice as primary ingredients:
Spiced Basmati Rice
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