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Egyptian Rice and Lentils

Monday, October 10, 2011 10:54

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Wondering what to do with celery leaves? Look no further than this international recipe from Extending the Table: A World Community Cookbook.

As part of a fundraiser for the East Africa drought, some churches distributed baggies of split peas and cornmeal to their members to show what relief recipients receive. One of the biggest questions was, “What does one do with this?” It struck me that we are so far removed from what most people in the world eat every day. So I was inspired to start trying more recipes from the Extending the Table cookbook as a way to remember how blessed I am to have access to meat, fresh produce, and dairy.

Egyptian Rice and Lentils

Sauce:

3/4 C tomato paste (about 2 cans)
3 1/2 C tomato sauce (about two cans)
1 green pepper, diced
3 Tbsp celery leaves, chopped
3 cloves garlic, minced
1 Tbsp sugar
1 tsp salt
1 1/4 tsp ground cumin
1/4 tsp crushed red chili peppers

Bring to a boil, reduce heat, simmer 20-30 minutes (or more, as the rest of this dish will take a little longer)

Rice and Lentils

2 Tbsp oil
1 1/4 C lentils
3 C boiling wter
1 tsp salt
dash of pepper
1 1/2 C uncooked rice
1 C boiling water
2 C cooked macaroni

Directions:

Brown lentils in the oil over medium heat for about 5 minutes. Add the 3 C boiling water, lentils, bring to a boil, and cook, uncovered, 10 minutes over medium heat.
Add the rice and water, reduce heat, cover, and simmer for 25 minutes.
Cook macaroni according to package directions and set aside.
Serve by piling the rice/lentil mixture on top of the macaroni; top with the sauce.

The Verdict: I should tell you that the original recipe calls for browned onions as a topping (fry 3 sliced onions and 4 minced cloves of garlic over medium heat for 10-15 minutes). But this recipe had already taken a ton of time and pans so I decided to omit it, although it would be a nice touch. Extending the Table says that this is a common street food dish in Egypt. I have not been to Egypt, but I could easily imagine this being cooked in parts of Africa where I have traveled. Often, vendors will set up little charcoal stoves for cooking alongside the road. You could keep it warm for a very long time and it’s relatively cheap to make. I liked it. So did DH. He said, “I’ve never had meatless goulash before. But it’s good.”

Read more at The Local Cook

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