Healthy Food Recipes

This filling, spicy dish is an Egyptian classic.

Ingredients :

·         1.5 c. dry brown lentils

·         4 tbsp. olive oil

·         2 onions, chopped

·         5 c. water

·         1.5 c. uncooked basmati or other

·         long-grain rice

·         1.5 c. uncooked elbow macaroni or

·         other small pasta

·         4 cloves garlic, minced

·         1 14-oz. can diced or crushed

·         tomatoes

·         1 tsp. ground coriander

·         2 tsp. ground cumin

·         1/8 tsp. cayenne pepper (or to taste)

·         1/2 tsp. salt

·         1/4 tsp. black pepper

How To Make :

·         Place lentils in a deep dish with enough water to cover by at least 2 inches. Soak overnight. Drain in a colander and rinse well.

·         Place half of the oil in a stockpot over medium heat. Add half of the onions, and sauté 3 to 5 minutes.

·         Add lentils and water to pot. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.

·         Add rice and simmer 20 minutes. Add macaroni and simmer 10 minutes. Add ّ-cup more water at a time if water is absorbed before ingredients are tender.

·         While macaroni is cooking, place remaining oil in a deep skillet. Heat over medium heat. Add garlic and the remaining onions. Sauté 3 to 5 minutes. Add tomatoes, coriander, cumin, cayenne, salt, and pepper. Stir well and simmer 15 minutes.

·         To serve, place the lentil mixture in a large serving dish. Top with tomato sauce and serve.

      Preparation time: 10 minutes (plus overnight soaking time) Cooking time: 1 hour 15 minutes Serves 4 to 6

This entry was posted on Tuesday, April 21st, 2009 at 7:20 pm and is filed under Middle East. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.