This Egyptian vegetarian recipe was shared with me by our Church, for a pot luck lunch featuring Egyptian cuisine. I have adjusted the recipe slightly to make it gluten free and low glycemic. Enjoy!
Prep time: 10 minutes
Cooking time: 60 minutes
3/4 cup brown lentils
4 cups water
3/4 cup uncooked brown long grain rice
1 cup gluten free elbow macaroni (quinoa & corn macaroni)
2 tablespoons coconut oil
2 large onions, chopped
4 cloves garlic, minced
1 (19 ounce) can diced tomatoes
1/4 cup finely chopped red pepper
¼ tsp dried chilli, or to taste
salt and pepper to taste
- Mix the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 20 minutes. Mix the rice into the lentils. Continue cooking for an additional 30 minutes, or until rice is cooked.
- In separate saucepan cook the gluten free macaroni in salted water until it is tender (it takes 8 to 10 minutes to cook) Do not overcook. Drain immediately.
- Meanwhile, heat the coconut oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes, chopped red pepper and season with dried chilli , salt and pepper. Simmer for 15 minutes.
- In a large serving dish, combine the cooked lentils and rice, and the macaroni. Mix in the tomato sauce until combined evenly.