Key Takeaways:
Eva learned to cook as a child by watching her mother in the kitchen. She has submitted a recipe to the GetSetUp Cookbook Project for koshary, an Egyptian dish made from lentils, rice, and pasta.
Cooking time
1 hour
Servings
4-6
Ingredients
2 cups uncooked white rice
1 cup uncooked brown lentils
2 cups uncooked penne or elbow pasta
2 tablespoons white vinegar
3 cloves garlic, pureed (preferred) or chopped
3 tablespoons olive oil (divided)
1 15-ounce can tomato sauce
4 to 4 ½ cups of water
3 vegetable bouillon cubes
2 medium onions, thinly sliced
1/4 teaspoon crushed red pepper (optional)
Directions
1. Heat 2 tablespoons olive oil in a pot and fry the sliced onions over medium heat until golden brown. Take some out and save for later. Drain them on a paper towel.
2. Add lentils, about 4-1/2 cups of water, and 2 bouillons cubes. Bring to a boil. Let simmer for 10 minutes.
3. Add the rice and boil until the water is reduced. Cover and simmer on low heat until lentils and rice are tender and done.
4. Cook pasta in salted water with one teaspoon of oil to keep it from sticking. Follow the package directions.
5. Heat 1 tablespoon olive oil, saute crushed garlic until golden brown. Be careful not to burn. Add vinegar and evaporate for a few seconds. Add tomato sauce, one bouillon cube, and water. Boil and reduce to low heat cover and simmer for 20 minutes.
6. On a serving plate, put lentils and rice on the side with some fried onions on top. On the other side of the plate, put the pasta with tomato sauce on top. Eat both together!
Serve with a green salad with olive oil and vinegar dressing.
Classes by:
Kristina Abernathy
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