Lentils and Rice with Spicy Tomato Sauce

    Lentils and Rice with Spicy Tomato Sauce

    Recipe Picture:Lentils and Rice with Spicy Tomato Sauce
    1

    Lentils and Rice with Spicy Tomato Sauce

    (20)
    1hour50min


    17 people made this

    This is a national food in Egypt called Koshary. It's delicious and savoury. You can prepare the lentils a day ahead and reheat them if you want to save time.

    Ingredients
    Serves: 12 

    • 1 tablespoon vegetable oil
    • 2 cups (300g) uncooked white rice
    • 3 cups (750ml) water
    • 1 teaspoon salt
    • 500g uncooked macaroni
    • 1 cup French lentils, soaked
    • 1/2 teaspoon salt
    • 1 tablespoon vegetable oil
    • 5 onions, minced
    • 2 cloves garlic, minced
    • 3 tablespoons distilled white vinegar
    • 4 ripe tomatoes, diced
    • 1/2 cup tomato paste
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 1/2 teaspoons ground cumin
    • 1/4 teaspoon cayenne pepper

    Directions
    Preparation:15min  ›  Cook:1hour35min  ›  Ready in:1hour50min 

    1. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
    2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
    3. Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender, 15 or 20 minutes. Stir in 1/2 teaspoon salt.
    4. Heat 1 tablespoon vegetable oil in a large frypan over medium-high heat. Cook the onions in the oil, stirring often until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown colour. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
    5. Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin and cayenne. Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
    6. Serve by placing a spoonful of rice, then macaroni, then the lentils on serving plates. Sprinkle with some of the browned onions and top with tomato sauce.
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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (15)

    by
    35

    my husband is egyptian and this is the first egyptian meal i cooked for him, he loved it, but also i made a beef stew onthe side to go with it , which was so good, takes time to cook but it was worth it  -  25 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    28

    I spent a month in Egypt last year and this was very similar to the koshary we bought in street stalls every couple of days. The only addition that I would make to complete it is French fried onions as a topping and a side of hot sauce. Thanks for the recipe.  -  18 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    10

    We loved it!  -  08 Mar 2011  (Review from Allrecipes USA and Canada)

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