Egyptian Lentils and Brown Rice Recipe

• Cuisine: Egyptian
• Course: Side Dish
• Skill Level: Moderate

Nutritional Information (per serving)

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

Ingredients:

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
   

Directions:

1. 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.