Egyptian Rice with Lentils

Name: Egyptian Rice with Lentils
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 2 tbsp oil; 1.25 cup lentils; 3 cup boiling water; 1 tsp salt; 1 pinch pepper; 1.5 cup rice; 1 cup boiling water; 3 cup tomato juice; 1 red bell pepper; 1 tbsp sugar; 0.333 cup chopped celery leaves; 0.75 cup tomato paste; 0.5 tsp salt; 1 tsp cumin; crushed red pepper flakes; 3 sliced onions; 4 minced garlic cloves; 1 cup plain yogurt

A side dish of lentils, rice and tomato juice, seasoned with cumin and simmered on the stove. Finish with browned onions.

1 hr 30 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
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.
2
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.
25 min
3
In a sauce pan, heat together the sauce ingredients. Bring sauce to boiling, reduce heat, simmer 20 to 30 minutes.
30 min
4
Browned onions: Heat in small skillet, 2 tablespoon oil. Saute 3 sliced onions and 4 minced garlic cloves over medium heat until brown.
5
Put rice lentil mixture on a platter. Pour sauce over top with browned onions. In Egypt, plain yogurt is served as a side dish.