Kusherie (Egyptian Rice and Lentils)
"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."
photo by Michelle from Central Time
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
-
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
directions
- 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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Reviews
-
Never liked lentils before. I read the previous comments and gave it a try. Everyone liked it and I will give make it again. Shared with a friend who needed a vegan recipe. Now, on to red lentils! -
I made this tonight for dinner and my kids really liked it. I left out the onions, only because I didn't have a burner on my stove left to make them. I had an issue with the rice and lentils sticking to the bottom after the 25 minute cook time where it said not to touch them, I'm not sure if my heat was too high or something, but I wasn't terribly concerned about that, because we still had enough to feed everyone and I soaked the pan it and it came clean just fine. Thanks for an interesting way to use up some lentils that have been lingering in my kitchen for a while. -
looks legit - I'm Egyptian and grew up on this dish. Try modifying it however by not adding the cayenne pepper into the dish, but make a simple tomato sauce and add it to that. Then then top your plate with a little of the tomato sauce. Also, we add garbanzo beans as well. Just on top of your plate... enjoy
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Wow! We are studying Egypt in our home school, so I searched out a good lentil recipe. This fit the bill!! We all LOVED it!! Thanks so much for posting! I followed the recipe except the onion part since we are not fans. Instead I added a bit of onion and garlic powders to the sauce...delicious!! -
We love this recipe! We've been making it for 25 years and it's still one of my favorites. Glad to see it on food.com.
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
