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Recipes for 28 Jul 2014
Cuisine : Egyptian Cuisine
Kosheree (Egyptian Lentils)

1 c Lentils
2 Fresh chili peppers
1 1/2 c Regular rice
1 1/2 c Tomato sauce
1 c Elbow macaroni
2 Tbs Vinegar
3 Tbs Oil
1 lg Onion

Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook 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 and 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 Tbs 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 Tbs 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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