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Egyptian lentils
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| Artist: |
_ |
| Categories: |
African, Arabic, Beans, Egyptian, Middle Eastern, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Lentils | | 2
| | Fresh chili peppers | | 1 1/2
| cup | Regular rice | | 1 1/2
| cup | Tomato sauce | | 1
| cup | Elbow macaroni | | 2
| tbsp | Vinegar | | 3
| tbsp | Oil | | 1
| large | Onion |
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Procedures:
| 1 | Place lentils in a saucepan and cover by 1". | | 2 | Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. | | 3 | Drain and transfer to a large bowl. | | 4 | Set aside. | | 5 | Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils. | | 6 | Boil 2 quarts of water, add elbow macaroni and cook until tender. | | 7 | Add to lentils.. | | 8 | In a small skillet add 1 tbl of oil and saute finely chopped peppers for 2 minutes. | | 9 | Add the tomato sauce, ?cup of water, and the vinegar, bring to a boil and simmer for 5 minutes. | | 10 | In another skillet heat 2 tbls oil, add onions and saute until brown around the edges. | | 11 | Garnish lentil mixture with the onions and pour the tomato sauce over all. | | 12 | Serve immediately |
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