Egyptian Lentils

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Egyptian Lentils

 

1 cup lentils

1 cup Elbow Macaroni (gf if necessary)

2 fresh chili or bell peppers

2 Tbsp. lime juice

1 1/2 cup regular rice

3 Tbsp. oil

2 tomatoes chopped

1 large onion diced

 

1. Place lentils in a saucepan and cover by 1 " more of water. Turn heat to

high, bring to a boil, turn down heat to simmer, and cook covered for 35

minutes or until tender. Drain and transfer to a large bowl. Set aside.

 

2. Bring 3 cups of water to a boil, add rice, turn down to simmer for 20

minutes and fluff up rice with a fork and add to lentils.

 

3. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to

lentils.

 

Tempering

In a small skillet add 1 Tbsp. of oil and sauté chopped peppers finely for 2

minutes. Add the tomato, 1/2 cup of water, bring to a boil and simmer for 5

minutes. Add the lime juice. Fold this sauce into the lentils.

 

Garnishing

In another skillet heat 2 Tbsp. oil, add onions and sauté until brown.

Garnish lentil mixture with the browned onions.

 

 

 

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