Kosheri

submitted by rcoen

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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