From: Ken - Michigan,
This is an Egyptian dish of lentils and rice with a tangy tomato
- 2c. uncooked brown or white rice
- 1lb lentils
- 2 T. olive oil
- 2 cloves garlic, crushed
- 2 16oz tomato sauce
- 1/2 c. water
- 1/4 c. vinegar
- 1 med. onion
Cook rice according to directions.
Rinse lentils and put them in a pot, covering them with water,
and bring to a boil. Then simmer on low heat until almost all water
is absorbed and lentils are well cooked. Add extra water if more
time is needed.
To make sauce, first saute the the garlic in 1 T. oil until golden.
Add both cans of tomato sauce and simmer 10-15 minutes. Add water
and vinegar and bring to a boil. Remove from heat immediately and
add salt to taste.
Finally, slice onion in thin, small pieces and saute in remaining
1 T. oil until brown and crispy.
This dish should be arranged as a layer of lentils on the bottom
followed by a layer of rice. Sprinkle the onions and the sauce on
top before serving.
I saute the onion and the garlic together and continue with making
the sauce. I do not sprinkle onions on top of dish