Kusherie (Egyptian Rice and Lentils)

Serves 6-8

Rice and Lentils:
Heat in a heavy saucepan or covered skillet: 2 T oil
Add: 1 1/4 c. lentils
Brown lentils over medium heat 5 minutes, stirring often. Let the mixture cool and then
3 c. boiling water or stock
1 t. salt
dash pepper
(It is really important that the lentils and oil mix is cool enough before adding the
boiling water or you will end up with instantaneous combustion in your kitchen. Hot
flying lentils aren't fun.)
Cook uncovered 10 minutes over medium heat.
Stir in:
1 1/2 c. rice
1 c. boiling water or stock
Bring to a boil, reduce heat to low, cover, and simmer 25 minutes without stirring.


In a saucepan, heat together:

3/4 c. tomato paste

3 c. tomato juice, tomato sauce, or pureed tomatoes

1 green pepper chopped

chopped celery leaves (yes, the leaves, not the stalk)

1 T sugar

1/2 t salt

1 t cumin

1/4 t cayenne pepper or crushed chilis to taste

Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

Browned onions:

Heat in a small skillet 2 T oil

Saute over medium heat until brown:

3 onions, sliced

4 cloves garlic, minced

To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions.

This is vegetarian dish taken from the More-with-Less Cookbook by Doris Janzen Longacre.

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Created November 24, 1995

Margreta Silverstone <fwp@margreta.com>