Recipe courtesy of Tanya Holland

Egyptian Lentils and Rice (Koushry)

  • Total: 2 hr 35 min
  • Prep: 2 hr
  • Cook: 35 min
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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


  1. 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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