I would like to share this recipe for Egyptian-style Rice and Lentils. For the season of Lent, I am basing all my personal supper meals around rice and beans/legumes. This is one of my favourites.
Recipe serves 6-8, but it can be divided in half:
Rice & Lentils
In heavy saucepan, heat 3 Tablespoons oil. Add 1¼ cups lentils and 1½ cups brown rice and stir often while they brown slightly and are coated, about 3-5 minutes.
Add 1 teaspoon salt and 4 cups boiling water or chicken broth. Bring to a boil and reduce heat to low. Cover and simmer 35 minutes, stirring once part-way through.
You can make this as simple or complicated as you want to. You can simply heat prepared tomato sauce from a can or make your own by heating and simmering the following for 20-30 minutes:
¾ cup tomato paste
3 cups tomato juice, sauce or pureed tomatoes
1 green pepper, chopped
celery leaves, chopped
1 Tablespoon sugar
½ tsp salt
1 tsp ground cumin
¼ tsp cayenne pepper or to taste
Heat oil in a small skillet and sauté 3 onions sliced into rings, with up to 4 minced garlic cloves, if desired, over medium heat until lightly browned.
Serve on the side.