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.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
  2. Add the 3 cups boiling stock and the salt and pepper.
  3. Cook uncovered 10 minutes over medium heat.
  4. Stir in the rice and 1 cup stock.
  5. Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
  6. Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
  7. Bring to boil, reduce heat, cover and simmer 20-30 minutes.
  8. To make browned onions, heat oil in a small skillet.
  9. Saute onions and garlic over medium heat till browned.
  10. To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

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