Vegetarian Recipes from Egypt

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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. It is really delicious, and so easy to make!

2 cups uncooked brown or white rice1 pound lentils2 Tablespoons vegetable oil, divided1 Tablespoon crushed garlicTwo 16-ounce cans of tomato sauce1/2 cup water1/4 cup vinegar1 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.