Name: Egyptian lentils and rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Tomato salsa; 2 teaspoon olive oil; 3 garlic cloves, crushed; 2 teaspoon ground cumin; 400 gram can diced tomatoes; 1 tablespoon white vinegar; 3/4 cup (150g) brown lentils; 150 gram large shell pasta; 3/4 cup (185ml) olive oil; 2 large onions, finely sliced; 3 cup cooked long grain rice (from 1 cup raw), warm; 2 teaspoon ground cumin

Egyptian lentils and rice

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

Tomato salsa

2 teaspoon olive oil

3 garlic cloves, crushed

2 teaspoon ground cumin

400 gram can diced tomatoes

1 tablespoon white vinegar

3/4 cup (150g) brown lentils

150 gram large shell pasta

3/4 cup (185ml) olive oil

2 large onions, finely sliced

3 cup cooked long grain rice (from 1 cup raw), warm

2 teaspoon ground cumin

Method

1.Cook lentils in a saucepan of simmering water for 25-30 mins, until just tender. Drain.

2.Meanwhile, cook pasta in boiling, salted water according to packet directions. Drain.

3.Heat oil in a pan on medium. Cook onion, stirring occasionally, for 7-8 mins, until browned and crisp. Remove from pan, reserving oil.

4.To make salsa, heat oil in a pan on medium. Cook garlic and cumin for 30 secs, until fragrant. Add tomato and 1/4 cup water and bring to boil. Stir in vinegar. Remove from heat.

5.Combine lentils, pasta, half of onion, rice, cumin and 1/4 cup of reserved oil. Season to taste. Divide between serving bowls. To serve, top with tomato salsa and remaining onion.

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