Egyptian lentils
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 2 | Fresh chili peppers | |
| 1½ | cup | Regular rice |
| 1½ | cup | Tomato sauce |
| 1 | cup | Elbow macaroni |
| 2 | tablespoons | Vinegar |
| 3 | tablespoons | Oil |
| 1 | large | Onion |
Directions
Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. 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.
Boil 2 quarts of water, add elbow macaroni and cook until tender.
Add to lentils.. In a small skillet add 1 tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato sauce, ½ cup of water, and the vinegar, bring to a boil and simmer for 5 minutes.
In another skillet heat 2 tbls oil, add onions and saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately.
Posted by Fred Peters.