Egyptian lentils

Yield: 6 servings

Measure Ingredient
1 cup Lentils
2 \N Fresh chili peppers
1½ cup Regular rice
1½ cup Tomato sauce
1 cup Elbow macaroni
2 tablespoons Vinegar
3 tablespoons Oil
1 large Onion

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.

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