Egyptian Lentils and Rice (Koushry)

(Recipe courtesy of Tanya Holland)
TOTAL TIME: 2 hr 35 min
Prep: 2 hr
Inactive Prep: --
Cook: 35 min
 
YIELD:
LEVEL: --

ingredients

FOR THE LENTILS:
  • 1 cup small lentils (French de Puy or black)
  • 1 1/2 cups boiling water
    FOR THE RICE:
    • 2 1/4 cups boiling water
    • 1/2 teaspoon salt
    • 2 teaspoons butter
    • 1 cup long grain rice
    • 1 large onion, finely diced
    • 2 tablespoons olive oil
    • Salt and pepper
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    Directions

    For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
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