Egyptian Lentils
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INGREDIENTS
- 2 Fresh chili peppers
- 1 c elbow macaroni
- 1 c Lentils
- 1 1/2 c Regular rice
- 1 lg Onion
- 2 tb Vinegar
- 1 1/2 c Tomato sauce
- 3 tb Vegetable oil
INSTRUCTIONS
Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. 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. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.. In a small skillet add 1 tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes. In another skillet heat 2 tbls oil, add onions and saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately. Posted by Fred Peters.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (568g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 429 | ||
| Calories from Fat: 55 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.1g | 8 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2251mg | 78 % | |
| Potassium 1710.2mg | 45 % | |
| Total Carbohydrate 82.8g | 24 % | |
| Dietary Fiber 10.5g | 42 % | |
| Sugars, other 72.3g | ||
| Protein 14.8g | 21 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 429
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