Dinner last night

Kusherie (Egyptian Rice and Lentils
Easy to make, despite the recipe length, and high in protein.
In Egypt this is served with plain yogurt as a side dish.
From Mennonite cookbook More-With-Less.(love this cookbook)
6-8 servings
45 min 10 min prep
Rice and Lentils
2 tablespoons oil
1 1/4 cups lentils

3 cups boiling water (or stock)

1 teaspoon salt

1 dash pepper

1 1/2 cups rice

1 cup boiling water (or stock)

Sauce
3/4 cup tomato paste

3 cups tomato juice (or tomato sauce or pureed tomatoes)

1 green pepper, chopped

1/2 cup celery leaves, chopped

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon cumin

1/4 teaspoon cayenne pepper (or crushed chilis to taste)

Browned Onions
2 tablespoons oil
3 onions, sliced

4 garlic cloves, minced


0. In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
0. Add the 3 cups boiling stock and the salt and pepper.
0. Cook uncovered 10 minutes over medium heat.
0. Stir in the rice and 1 cup stock.
0. Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
0. Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
0. Bring to boil, reduce heat, cover and simmer 20-30 minutes.
0. To make browned onions, heat oil in a small skillet.
0. Saute onions and garlic over medium heat till browned.
0. To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

I love making something healthy and feeling like I'm taking care of my children's bodies and ensuring them a better future of physical health. I'm not saying I deny them treats but it's amazing how food affects you once you really start finding out, Ask me about it:) Current books I'm delving into: Omnivores Dilhema and In Defense of Food by Michael Pollan.