Egyptian Lentils

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* Exported from MasterCook *

 

Egyptian Lentils

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup lentils

1 cup elbow macaroni

2 chili peppers

-- **OR** bell peppers

2 Tbsp. lime juice

1 1/2 cup white rice

3 Tbsp. oil

2 tomatoes

--chopped

1 large onion

--diced

 

PREPARATION

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.

 

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.

 

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.

 

 

Source:

" http://www.beanslentils.com/ "

S(Formatted for MC6):

" by Vicky; v_camille_b "

 

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Per Serving (excluding unknown items): 2372 Calories; 47g Fat (17.6%

calories from fat); 86g Protein; 406g Carbohydrate; 70g Dietary

Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 25 Grain(Starch); 4

1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0