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* Add the second set of recipes - cheddar-crusted-chicken - colcannon-bake - easy-chicken-and-rice-casserole - fall-vegetable-and-chickpea-curry - ham-and-lentil-soup - newfoundland-cod-chowder - panang-style-beef-curry - perfect-potato-salad - turkish-red-lentil-soup - turkish-style-spiced-chicken - turmeric-flatbread - winter-risotto * Add the third set of recipes - beef-and-broccoli - egyptian-lentils - fajitas - irish-potato-casserole - mexican-meat-loaf - smoked-salmon-quiche - tabouleh - tofu-and-cashew-chow-mein * Add the fourth set of recipes - bean-salad - exotic-ginger-cumin-chicken - hakka-style-meatballs - one-pot-chicken-tetrazzini - smoked-salmon-pasta-primavera - spicy-kung-pao-style-chicken - zaatar-chicken-bulgur-bowls Co-authored-by: Joel Maxuel <joel@shell.skynet>
31 lines
1.1 KiB
Markdown
31 lines
1.1 KiB
Markdown
---
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title: Egyptian Lentils
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tags: ['rice', 'pasta']
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date: 2022-09-10
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author: joel-maxuel
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---
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- ⏲️ Prep time: 5 min
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- 🍳 Cook time: 40 min
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- 🍽️ Servings: 5
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## Ingredients
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- 1 cup Lentils
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- 1 cup Elbow Macaroni
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- 2 Fresh Chili or Bell Peppers
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- 2 Tbsp Lime Juice
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- 1 1/2 cup Regular Rice
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- 3 Tbsp Oil
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- 2 medium Tomatoes, chopped
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- 1 large Onion, diced
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## Directions
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1. 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.
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2. 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.
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3. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.
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4. 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.
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5. In another skillet heat 2 Tbsp oil, add onions and saute until brown. Garnish lentil mixture with the browned onions.
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