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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 237.2
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,496.9 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.1 g

View full nutritional breakdown of Kushery (Egyptian-style Lentils and Rice) calories by ingredient
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Kushery (Egyptian-style Lentils and Rice)

Submitted by: DAMIENDUCKS

Introduction

This is a great veggie main, and the lefotver rice makes great faux-meatballs if you use a glutinous rice to begin with. But it's great with any variety of long grain rice, so enjoy! In Egypt, this is also served with elbow macaroni mixed in, but I had it both ways when I was there and I find I prefer it without the pasta (it made it too heavy for my tastes). I've also used the tomato sauce as a pasta sauce before--it's a nice low-cal change of pace! This is a great veggie main, and the lefotver rice makes great faux-meatballs if you use a glutinous rice to begin with. But it's great with any variety of long grain rice, so enjoy! In Egypt, this is also served with elbow macaroni mixed in, but I had it both ways when I was there and I find I prefer it without the pasta (it made it too heavy for my tastes). I've also used the tomato sauce as a pasta sauce before--it's a nice low-cal change of pace!
Number of Servings: 6

Ingredients

    2 T. olive oil, divided
    2 large onions, sliced into 1/4-inch wide rings
    1-1/4 c. lentils, picked over and rinsed (use any variety you like--I prefer green or red for this dish)
    4 c. hot water or veggie stock, divided
    1 tsp. salt
    1/4 tsp. black pepper
    1-1/2 c. long grain rice
    1 red bell pepper, diced
    3 c. canned diced tomatoes (use fresh in season if you like)
    3/4 c. tomato paste
    1 tsp. cumin
    1/2 tsp. salt
    1 T. sugar (use less if your tomato paste is sweeter)
    1/4 to 1/2 tsp. cayenne pepper (optional)

Directions

Heat 1 T. olive oil in 3-1/2 qt. or larger dutch oven over low heat. Add onion rings and cook, stirring occasionally, till caramelized, about 20 minutes. Remove from pan and set aside.

Add remaining olive oil to dutch oven. Stir in lentils and cook, stirring frequently, till brown spots begin to appear, about 5 minutes.

Carefully add 3 cups hot water or stock to lentils and stir to prevent clumping. (If your pan has gotten too hot while browning the lentils, a good deal of steam will come off when you add the liquid. If this happens, add about 1/4 c. more liquid.) Add 1 tsp. salt and black pepper to lentils and cook, uncovered over medium heat, for 10 minutes, stirring occasionally.

Add rice and remaining 1 cup hot water or stock to lentils and stir till well mixed. Bring to a boil, then reduce heat and cook, covered, for 25 minutes (do not disturb the rice/lentils during this time).

While lentils and rice cook, make the sauce. Combine bell pepper, diced tomatoes, tomato sauce, cumin, salt, sugar, and cayenne in 2 qt. saucepan. Stir till well combined. Cover and simmer over low heat for 20-25 minutes, till lentils and rice are done.

Check lentil mixture after 25 minutes--all liquid should be absorbed and rice should be al dente. If done, remove from heat, fluff with a fork, and then let sit, covered for a few minutes.

To serve, place lentil mixture in a bowl, top with sauce and sprinkle with caramelized onions. Makes 6 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user DAMIENDUCKS.






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Member Ratings For This Recipe

  • Made this exactly as dictated, and it was super. In Cairo I had this with macaroni, and aside from the tomato sauce, you were given a pitcher of lemon juice to sprinkle on each spoonful. I served above recipe with lemon juice, and the only thing missing was the chaos of Cairo! Thanks! - 7/19/11

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  • Just what I was looking for and DELICIOUS! Thanks! - 11/28/09

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  • This really satisfied my family used to old-fashioned stuffed bell peppers. A really tasty ethnic twist to a Southern staple when we were growing up. - 3/22/09

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