KOSHERI – EGYPTAIN LENTILS AND RICE WITH A TANGY TOMATO SAUCE

January 20, 2006

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2 cups uncooked brown or white rice

1 pound lentils, sorted and cleaned

2 Tablespoons vegetable oil, divided

1 Tablespoon crushed garlic

Two 16-ounce cans of tomato sauce

1/2 cup water

1/4 cup vinegar (I like the Japanese rice vinegar but balsamic or cider works

fine)

1 medium onion

<?xml:namespace prefix = o ns = " urn:schemas-microsoft-com:office:office "

/>(cumin, coriander to taste)

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, with cumin and coriander, 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

(Serves 6)

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

cooked elbow macaroni for a layer of rice.

Source: The Vegetarian Resource Group

MC format by <?xml:namespace prefix = st1 ns =

" urn:schemas-microsoft-com:office:smarttags " />Chupa Babi: 01.15.05

Tasty Vegetarian Recipes from Egypt

ChupaNote: double the garlic, add 1 t. red pepper flakes at the least. I used

tomato sauce with jalapenos. I also add: 1 large green pepper, chopped finely,

sprinkled between layers. 1 large sweet onion, chopped finely, sprinkled between

layers. 2 Roma tomatoes, chopped, sprinkled between layers.

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