Egyptian Lentil Rice

Egyptian Lentil Rice


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You can't go wrong with this recipe called Kushari. I know when I make it EVERYONE is going to eat till they can't eat any more. Serve on cooked macaroni with the sauce and garnish with the fried onions.


Serves: 4 

  • 3 small onions cut thinly and rubbed with salt ( for garnishing )
  • 1/4 cup oil for frying
  • 1 small onion, chopped
  • 2 tablespoons oil
  • 1/2 cup brown lentils washed and soaked
  • 1 1/2 cups (375ml) water
  • 1/2 cup long grain rice washed and soaked
  • salt to taste
  • Sauce
  • 1 medium onion chopped
  • 4 garlic cloves
  • 3 tablespoons oil
  • 3 tomatoes blended
  • 1 tablespoon tomato paste
  • 1 1/2 tsp curry powder
  • 1/4 tsp black pepper
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 1/4 Tbsp hot sauce (optional)

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. First fry the garnish onions till crispy and golden in the oil. Dry on paper towels.
  2. To make the lentil rice, fry the chopped onion in 2 Tbsp oil then add the lentils and black pepper. Stir in, then add the water. When the lentils are soft, after 15-20 minutes, add the rice and salt. The water should cover the rice and lentils a little. Add more water, if needed. Cook till the rice is cooked – about another 10-12 minutes.
  3. To make the sauce, fry onions and garlic in oil till a bit soft then add all the other ingredients and let it simmer till all water has evaporated and your left with a thick sauce.
  4. Serve lentil rice on macaroni with the sauce on top and garnish with the onions.

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