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kosheree (egyptian Lentils) 1 Cup Lentils
2 Fresh Chile Peppers
1 1/2 Cups Regular Rice
1 1/2 Cups Tomato Sauce
1 Cup Elbow Macaroni
2 Tablespoons Vinegar
3 Tablespoons Oil
1 Large Onion place Lentils In A Saucepan And Cover With Water By 1 Inch. Turn Heat To High, Bring To A Boil, Then Simmer, 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. 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. |
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