Friday, April 2, 2010

egyptian lentils & rice

This recipe comes from a Mennonite cookbook, "More-with-less Cookbook"

Heat in a pot/pan,
2 T oil

1 1/2 cup lentils

Brown lentils over medium heat for 5 min, stirring often. Add:
3 cups boiling water/stock
1 t. salt
dash pepper

Cook uncovered for 10 minutes over medium heat. Stir in:
1 1/2 cup rice
1 cup boiling water or stock
Bring to a boil, reduce heat to low, cover, and simmer 25 minutes without stirring.

In a saucepan, heat together:
3/4 cup tomato paste
3 cups tomato sauce
1 green pepper, chopped
chopped celery leaves (i did without, and it was great)
1 T sugar
1/2 t. salt
1 t. cumin
1/4 t. cayenne or chilis

Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

Serve with browned onions,
Heat Oil in a pan and saute 3 onions & 4 garlic cloves until brown.
Serve sauce and onions on top of lentils/rice and serve with plain yogurt.


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