Kosheri - Ethiopian LentilsSubmitted by: MICHELLE_391
IntroductionThis is an Ethiopian recipe that I've modified to make less starchy. It is somewhat acidic, but has a nice flavor. It is easy to make, although somewhat time intensive. This is an Ethiopian recipe that I've modified to make less starchy. It is somewhat acidic, but has a nice flavor. It is easy to make, although somewhat time intensive.
2 cups uncooked brown rice
1 lb lentils (red or brown)
2 Tbsp olive oil, divided
1 Tbsp crushed garlic
1/2 cup water
1/4 cup vinegar
1 medium onion, chopped
Rinse lentils and put them in a pot, covering with water and bring to a boil. Simmer on low heat until almost all of the water is absorbed and the lentils are well-cooked.
To make the sauce, saute garlic in 1 Tbsp oil until golden. Add tomato sauce and simmer for 10-15 minutes.
Add water and vinegar. Boil.
Remove from heat and add salt.
Slice the onion in thin, small pieces and saute until brown.
In a casserole dish or bowl, arrange as a layer of lentils, rice, then lentils and rice. Sprinkle onions and sauce on top before serving.
Yield - 6
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELLE_391.