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Nutrition Facts
Serving Size 1 (202g) Recipe makes 6 servings
Calories 360
Calories from Fat 55		(15%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11mg		0%
Potassium 639mg		18%
Total Carbohydrate 63.0g		21%
	Dietary Fiber 12.9g	51%
	Sugars 5.1g
Protein 13.9g		27%
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Koshari

Recipe #39446 | 55 min | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Sackville
Sep 4, 2002

I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I grew to love. By the way, this is a great recipe when you need to feed a crowd on the cheap.

SERVES 6 (change servings and units)

Ingredients

1 cup brown lentils
1 cup basmati rice
1 cup uncooked pasta (small shells or elbow macaroni is best)
2 large onions, diced
4 cloves garlic, minced
2 tablespoons oil
1 (400 g) can chopped tomatoes
1/4 teaspoon crushed red chili pepper flakes (or more to taste)
salt and black pepper

Directions

1
Cook the lentils in just over a litre of salted water.
2
Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
3
When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
4
Cook the macaroni in a separate pot.
5
Rinse and strain when done.
6
Meanwhile, fry the onions and garlic in the oil until golden.
7
Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
8
You can now blitz the sauce in a food processor until smooth or just leave as is.
9
Mix the lentils, rice and macaroni together in one pot.
10
Place some of the lentil mixture on each plate and top with tomato sauce.
11
Sprinkle with more hot chili powder or salt and pepper, if desired.

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Featured Reviews for This Recipe

From: Laughing in the Kitchen

On Aug 21, 2009

I really liked this dish a lot. I did put the sauce into my blender and smoothed it out some. I think it tastes even better on day 2! I would recommend this to anyone looking for a healthy, hearty vegetarian main dish. Although I think it definitely could be jazzed up some to make it more exciting...depending on personal taste!

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From: Elisa72

On Jul 18, 2009

I used tomato sauce so I wouldn't have to blend it and used double the amount of sauce based on other reviews. It was good and filling but a little bland. We put hot sauce and parmesan on it and enjoyed it that way. A really good nutritious vegetarian meal on a budget! We'll be having this again!

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From: mintyhoneybee

On Jan 10, 2008

This is one of my kids favorite meals, plus easy and economic to make! We always add allspice for warm flavor w/out too much heat. I cook up a big pot of lentils and rice w/carmelized onions and and a can of diced or crushed tomatoes @ the start of the week and use half for lentil soup and put the rest aside. Later in the week we have mac & cheese, smoked sausage, and baked beans w/corn. I make extra mac&cheese and immediately mix the leftovers w/the lentils and rice. Next day, all I have to do is add the allspice and heat it up. Usually we serve this w/taboulleh salad. So good and a total healthy hit.

5 people found this review helpful

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From: alxm

On Jun 5, 2003

Very good, and easy. The amount of tomato sauce I ended up with was too little to go with all the lentils/rice/pasta. Next time I'll add a couple fresh tomatoes along with the suggested canned tomatoes.

5 people found this review helpful

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