Egyptian Lentils and Rice |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is like an Egyptian chili, sort of. It is often found served by street vendors. I added more sauce and cilantro. Ingredients:
1 cup lentils |
1 cup white rice |
1 cup uncooked orzo pasta |
1 large onion, diced |
2 tablespoons olive oil |
2 garlic cloves, crushed |
3 cups tomato sauce |
salt, to taste |
1/2 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
chopped fresh cilantro, to garnish |
Directions:
1. Place lentils in saucepan and bring to a boil. Allow to simmer on low for 30 minutes, or until tender.
2. While lentils are cooking, cook white rice in 2 cups of water, or according to package directions.
3. Also, cook orzo in until al dente.
4. Drain excess water from lentils, rice and orzo.
5. Combine lentils, rice and orzo in large pot.
6. Saute onions and garlic in pan in olive oil until browned.
7. Add tomato sauce to onions and garlic and heat until bubbling. Remove from heat. Add pepper and salt.
8. Place a serving of lentil mixture on a plate and cover with sauce. Sprinkle red pepper and chopped cilantro on top and serve.
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