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KOSHERI -- LENTILS AND RICE WITH A TANGY TOMATO SAUCE

(Serves 6)

 

This is a typical dish prepared during fasts. You can substitute one layer

of cooked elbow macaroni for a layer of rice.

 

2 cups uncooked brown or white rice

1 pound lentils

2 Tablespoons vegetable oil, divided

1 Tablespoon crushed garlic

Two 16-ounce cans of tomato sauce

1/2 cup water

1/4 cup vinegar

1 medium onion

 

Cook rice according to directions. Rinse lentils and put them in a pot,

covering them with water, and bring to a boil. Then

simmer on low heat until almost all water is absorbed and lentils are well

cooked. Add extra water if longer time is

needed. To make the sauce, first saute the garlic in 1 Tablespoon oil until

golden. Add both cans of tomato sauce and

simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove

from heat immediately and add salt to taste.

Finally, slice onion in thin, small pieces and saute in remaining 1

Tablespoon oil until brown and crispy.

 

This dish should be arranged as a layer of lentils (on the bottom),

followed by a layer of rice, then another layer of lentils

and another layer of rice. Sprinkle the onions and the sauce on top before

serving.

 

Total Calories Per Serving: 563

Fat: 7 grams