Kusherie (Egyptian Rice and Lentils) Recipe #134402
Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.
by Kaarin
45 min | 10 min prep
SERVES 6 -8
Rice and Lentils
- 2 tablespoons oil
- 1 1/4 cups lentils
- 3 cups boiling water (or stock)
- 1 teaspoon salt
- 1 dash pepper
- 1 1/2 cups rice
- 1 cup boiling water (or stock)
Sauce
- 3/4 cup tomato paste
- 3 cups tomato juice (or tomato sauce or pureed tomatoes)
- 1 green pepper, chopped
- 1/2 cup celery leaves, chopped
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or crushed chilis to taste)
Browned Onions
- 2 tablespoons oil
- 3 onions, sliced
- 4 garlic cloves, minced
- In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
- Add the 3 cups boiling stock and the salt and pepper.
- Cook uncovered 10 minutes over medium heat.
- Stir in the rice and 1 cup stock.
- Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
- Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
- Bring to boil, reduce heat, cover and simmer 20-30 minutes.
- To make browned onions, heat oil in a small skillet.
- Saute onions and garlic over medium heat till browned.
- To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
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