Egyptian Lentils
Joel Maxuel
https://publicdomainrecipes.com/egyptian-lentils/
5 min
40 min
This Egyptian Lentils recipe combines lentils, macaroni, and rice with a flavorful tomato and pepper sauce, garnished with browned onions.
5 servings
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
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.
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 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.
In another skillet heat 2 Tbsp oil, add onions and saute until brown. Garnish lentil mixture with the browned onions.