Egyptian Lentils and Brown Rice Recipe

Egyptian Lentils and Brown Rice Recipe

  • Makes: 6 Servings
  • Ready In: 60 mins
  • Prep Time:
  • Cook Time: 60-90 mins

Looking for a way to add more brown rice to your diet? These Egyptian lentils are the perfect way!

    Nutritional Information (per serving)

  • Calories: 448
  • Fat: 13g
  • Protein: 13g
  • Sodium: 748mg
  • Carbohydrates: 71g
  • Fiber: 8g
  • Sugar: 12g


  1. 4 T. olive oil, divided
    1 1/4 cup lentils
    4 cups boiling water or stock, divided
    1 1/2 cups brown rice
    3/4 cup tomato paste
    3 cups tomato juice, sauce, or chopped or diced tomatos
    1 green pepper chopped
    1 T. sugar
    1 1/2 teaspoons salt
    1 teaspoon cumin
    1/4 teaspoon cayenne pepper or crushed chilis
    3 onions, sliced
    4 cloves garlic, minced
    plain yogurt for topping


    1. Heat 2 tablespoons of oil in heavy saucepan and then add lentils over medium heat.
    2. Heat 5 minutes stirring often.
    3. Add 3 cups water or stock, 1 teaspoon salt and a dash of pepper. Cook uncovered 10 minutes over medium heat.
    4. Stir in brown rice, 1 cup of boiling water or stock. Bring to boil then reduce heat to low, cover and simmer 25-45 minutes, stirring.
    5. For the sauce, heat tomato paste, tomato juice, green pepper, sugar, 1/2 teaspoon of salt, cumin, and cayenne in a saucepan together.
    6. Bring sauce to boiling, reduce heat and simmer 20-30 minutes.
    7. For the onions: over medium heat add remaining oil in skillet, and saute onions and garlic. Heat until browned.
    8. Put rice-lentil mixture on a platter, pour tomato sauce over and top with plain yogurt and browned onions.

Cheryl Greene

Cheryl Greene is the co-founder and Executive Producer of She is a mother, a breast cancer survivor and a foodie. Cheryl is active in social media and can be found on Facebook and Twitter as @MsGreene.

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