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Dinner · Middle Eastern · Easy
Egyptian Lentils
Vegetables with conviction, from the public-domain kitchen — kept the way its author wrote it.
- 15 min hands-on
- 45 min total
- Serves 5
- under $4 a serving
- Vegan
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 5
- 1 cupLentils
- 1 cupElbow Macaroni
- 2Fresh Chili or Bell Peppers
- 2 TbspLime Juice
- 1½ cupRegular Rice
- 3 TbspOil
- 2 mediumTomatoes, chopped
- 1 largeOnion, diced
Method one step at a time, with timers in the app
- Place lentils in a saucepan and cover by 1" or more of water. Turn heat to high and bring to a boil, then turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.⏱ 35 min
- 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.⏱ 20 min
- Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.
- In a small skillet add 1 Tbsp of oil and saute chopped peppers finely for two minutes. Add the tomato, 1/2 cup of water, bring to a boil and simmer for 5 minutes. Add the lime juice. Fold this sauce into the lentils.⏱ 5 min
- In another skillet heat 2 Tbsp oil, add onions and saute until brown. Garnish lentil mixture with the browned onions.
Allergens, with the fine print read
- ⚠Contains gluten.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.