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home > recipes > vegetables > kosheri
Egypt - Lentils and Rice with Tangy Tomato Sauce This is a typical dish prepared during fasts. You can substitute one layer of cooked elbow macaroni for a layer of rice. 2 cups uncooked brown or white rice 1 pound lentils 2 Tablespoons vegetable oil, divided 1 Tablespoon crushed garlic Two 16-ounce cans of tomato sauce 1/2 cup water 1/4 cup vinegar 1 medium onion Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil until brown and crispy. This dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving. Total Calories Per Serving: 563 Fat: 7 grams

Kosheri


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(posted January 14, 2006)

Egypt - Lentils and
Rice with Tangy Tomato Sauce

This is a typical dish prepared during fasts. You can substitute one layer of
cooked elbow macaroni for a layer of rice.

2 cups uncooked
brown or white rice
1 pound lentils
2 Tablespoons vegetable oil, divided
1 Tablespoon crushed
garlic
Two 16-ounce cans of
tomato sauce
1/2 cup water
1/4 cup
vinegar
1 medium
onion

Cook
rice according to directions. Rinse lentils and put them in a
pot, covering them with water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil until brown and crispy.

This dish should be arranged as a layer of lentils (on the bottom), followed by a layer of
rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.

Total Calories Per Serving: 563
Fat: 7 grams


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