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Kusherie (Egyptian Rice and Lentils)

Kusherie (Egyptian Rice and Lentils) Recipe

Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.
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Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Cuisine Egyptian
Calories 391 kcal

Ingredients
  

Rice and Lentils

  • 2 tablespoons oil
  • 1 1/4 cups lentils
  • 3 cups boiling water (or stock)
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 1/2 cups rice
  • 1 cup boiling water (or stock)

Sauce

  • 3/4 cup tomato paste
  • 3 cups tomato juice (or tomato sauce or pureed tomatoes)
  • 1 green pepper, chopped
  • 1/2 cup celery leaves, chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (or crushed chilis to taste)

Browned Onions

  • 2 tablespoons oil
  • 3 onions, sliced
  • 4 garlic cloves, minced

Instructions
 

  • In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
  • Add the 3 cups boiling stock and the salt and pepper.
  • Cook uncovered 10 minutes over medium heat.
  • Stir in the rice and 1 cup stock.
  • Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
  • Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
  • Bring to boil, reduce heat, cover and simmer 20-30 minutes.
  • To make browned onions, heat oil in a small skillet.
  • Saute onions and garlic over medium heat till browned.
  • To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

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Nutrition

Serving: 375gCalories: 391kcalCarbohydrates: 67.6gProtein: 10.3gFat: 9.9gSaturated Fat: 1.4gSodium: 1183.5mgFiber: 7.3gSugar: 14.2g
Keyword < 60 Mins, African, Beans, Egyptian, Healthy, Inexpensive, Lentils, Low Cholesterol, Low Protein, One-Dish Meal, Rice, Spicy
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