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Kusherie (Egyptian Rice and Lentils)

2 tablespoons oil
1 14 cups lentils
3 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
1 12 cups rice
1 cup boiling water (or stock)
34 cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper, chopped
12 cup celery leaves, chopped
1 tablespoon sugar
12 teaspoon salt
1 teaspoon cumin
14 teaspoon cayenne pepper (or crushed chilis to taste)
2 tablespoons oil
3 onions, sliced
4 garlic cloves, minced


In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often. Add the 3 cups boiling stock and the salt and pepper. Cook uncovered 10 minutes over medium heat. Stir in the rice and 1 cup stock. Bring to boil, reduce heat, cover and simmer 25 minutes without stirring. Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan. Bring to boil, reduce heat, cover and simmer 20-30 minutes. To make browned onions, heat oil in a small skillet. Saute onions and garlic over medium heat till browned. To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

Source: www.food.com