Spicy Egyptian Lentil and Rice Bowl

Name: Spicy Egyptian Lentil and Rice Bowl
Total time: 60 min
Yield: 4
Ingredients: 150 g brown lentils; 1 liter water; 150 g uncooked long grain rice; 100 g elbow macaroni; 30 ml vegetable oil; 2 large onions, finely chopped; 4 cloves garlic, minced; 1 can (440 g) diced tomatoes; 1/4 tsp red pepper flakes, or to taste; Salt and pepper to taste

A delicious and affordable Egyptian staple consisting of lentils, rice, and pasta in a zesty tomato sauce. For a smoother sauce, blend it in a food processor.

60 min

easy

469kcal

calories

81g

carbohydrates

fat

15g

fiber

17g

protein

187mg

sodium

sugar

Dinner Egyptian Middle Eastern

Ingredients

150 g brown lentils

1 liter water

150 g uncooked long grain rice

100 g elbow macaroni

30 ml vegetable oil

2 large onions, finely chopped

4 cloves garlic, minced

1 can (440 g) diced tomatoes

1/4 tsp red pepper flakes, or to taste

Salt and pepper to taste

Directions

Step 1

In a large saucepan, combine the lentils and water. Bring to a boil, then reduce heat and simmer for 25 minutes. Add the rice and continue to simmer for an additional 20 minutes or until the rice is tender.

Step 2

In a separate saucepan, bring lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain and set aside.

Step 3

Meanwhile, in a large skillet over medium heat, heat the vegetable oil. Add the chopped onions and minced garlic, and cook until the onions are lightly browned. Pour in the diced tomatoes and season with red pepper flakes, salt, and pepper. Simmer over medium heat for 10 to 20 minutes.

Step 4

In a large serving dish, combine the cooked lentils, rice, and macaroni. Mix in the tomato sauce until evenly coated.