Middle Eastern Kosheree (Egyptian Lentels)
Ingredients
1 cup Lentils
2 Fresh chili peppers
1 1/2 cup Regular rice
1 1/2 cup Tomato sauce
1 cup Elbow macaroni
2 tablespoons Vinegar
3 tablespoons Oil
1 large Onion
Preparation
Place lentils in a saucepan and cover by 1".
Turn heat to high, bring to a boil, turn down heat to simmer, and cook
covered for 35 minutes or until tender.
Drain and transfer to a large bowl.
Set aside.
Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes
and fluff up rice with a fork and add to lentils.
Boil 2 quarts of water, add elbow macaroni and cook until tender.
Add to lentils.
In a small skillet add 1 tablespoon of oil and sauté finely chopped peppers
for 2 minutes.
Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and
simmer for 5 minutes.
In another skillet heat 2 tablespoons oil, add onions and sauté until brown
around the edges.
Garnish lentil mixture with the onions and pour the tomato sauce over all.
Serve immediately.
Malak and Sir Hughes
Membership Secretary for FCCLV (Florida Council for Citizens with Low
Vission)
Skype Name: mandi5669
Home: 386-492-1869
Mobile: 386-237-5973
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