Recipe courtesy of Tanya Holland
Egyptian Lentils and Rice (Koushry)
- Total: 2 hr 35 min
- Prep: 2 hr
- Cook: 35 min
Ingredients
For the lentils:
1 cup small lentils (French de Puy or black)
1 1/2 cups boiling water
For the rice:
2 1/4 cups boiling water
1/2 teaspoon salt
2 teaspoons butter
1 cup long grain rice
1 large onion, finely diced
2 tablespoons olive oil
Salt and pepper
Directions
- For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.