Egyptian lentils

Gather

• Gather 1 cup Lentils1 cup Lentils
• Gather 1 cup Elbow Macaroni1 cup Elbow Macaroni
• Gather 2 Fresh Chili or Bell Peppers2 Fresh Chili or Bell Peppers
• Gather 2 Tbsp Lime Juice2 Tbsp Lime Juice
• Gather 1 1/2 cup Regular Rice1 1/2 cup Regular Rice
• Gather 3 Tbsp Oil3 Tbsp Oil
• Gather 2 medium Tomatoes, chopped2 medium Tomatoes, chopped
• Gather 1 large Onion, diced1 large Onion, diced

Make

1. 01

   Place lentils in a saucepan and cover by 1" or more of water. Turn heat to high and bring to a boil, then turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.

2. 02

   Bring 3 cups of water to a boil, add rice. Turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils.

3. 03

   Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.

4. 04

   In a small skillet add 1 Tbsp of oil and saute chopped peppers finely for two minutes. Add the tomato, 1/2 cup of water, bring to a boil and simmer for 5 minutes. Add the lime juice. Fold this sauce into the lentils.

5. 05

   In another skillet heat 2 Tbsp oil, add onions and saute until brown. Garnish lentil mixture with the browned onions.