Recipe courtesy of Tanya Holland
Egyptian Lentils and Rice (Koushry)
Total:
2 hr 35 min
Prep:
2 hr
Cook:
35 min
Total:
2 hr 35 min
Prep:
2 hr
Cook:
35 min
Total:
2 hr 35 min
Prep:
2 hr
Cook:
35 min

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

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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