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    Kosheri-Lentil & rice with tangy sauce


    Source of Recipe


    Internet, Egyptian Site


    Recipe Introduction


    This is a very easy and great tasting recipe for the Lenten season. I have made it in large quantites to serve 200 people.


    List of Ingredients


    • 2 cups uncooked brown or white rice
    • 1 pound lentils
    • 2 Tablespoons vegetable oil, divided. I used olive oil.
    • 1 Tablespoons crushed garlic
    • 2, 16-ounce cans of tomato sauce
    • 1/2 cup water
    • 1/4 cup vinegar
    • 1 medium onion


    Instructions


    1. Cook rice according to directions.
    2. Rinse lentils and put them in a pot, covering them with water, and bring to a boil. Simmer on low heat until almost all water is absorbed and sentils are well cooked. Add extra water if longer cooking time is needed.
    3. To make the sauce, first saute' the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 1-=15 minutes.
    4. Add water and vinegar and bring to a boil.
    5. Remove from heat immediately and add salt to taste.
    6. Finally, slice onion in thin, small pieces and saute' in remaining 1 Tablespoon oil until brown and crispy.
    7. This dish should be arranged as a layer of lentils ( on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.
    8. Total calories per serving 653
    9. Tat: 7 grams.


    Final Comments


    I usually make a double portion of sauce, since it is the sauce that makes this dish. You can also use pasta instead of rice, or a combination of rice and pasta
 

 

 

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