Egyptian
Egyptian Lentils
Egyptian Lentils, from Egyptian Lentils.
Gather
Ingredients
- 1 cup Lentils
- 1 cup Elbow Macaroni
- 2 Fresh Chili or Bell Peppers
- 2 Tbsp Lime Juice
- 1 1/2 cup Regular Rice
- 3 Tbsp Oil
- 2 medium Tomatoes, chopped
- 1 large Onion, diced
Make it
Method
- 1
Place lentils in a saucepan and cover by 1" or more of water. Turn heat to high and bring to a boil, then turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.
- 2
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.
- 3
Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.
- 4
In a small skillet add 1 Tbsp of oil and saute chopped peppers finely for two minutes. Add the tomato, 1/2 cup of water, bring to a boil and simmer for 5 minutes. Add the lime juice. Fold this sauce into the lentils.
- 5
In another skillet heat 2 Tbsp oil, add onions and saute until brown. Garnish lentil mixture with the browned onions.
Source & rights
Where this recipe comes from
Egyptian Lentils by Joel Maxuel, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.