Kosheree (Egyptian Lentils)


  • 1 cup lentils
  • 2 fresh chile peppers
  • 1 1/2 cups regular rice
  • 1 1/2 cups tomato sauce
  • 1 cup elbow macaroni
  • 2 tablespoons vinegar
  • 3 tablespoons oil
  • 1 large onion


  1. Place lentils in a saucepan and cover with water by 1 inch. Turn heat to high, bring to a boil, then simmer, covered, for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.
  2. Bring 3 cups of water to a boil, add rice; turn down to simmer for 20 minutes. Fluff up rice with a fork and add to lentils.
  3. Boil 2 quarts of water; add elbow macaroni and cook until tender. Add to lentils.
  4. In a small skillet add 1 tablespoon of oil and sauté 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.
  5. In another skillet heat 2 tablespoons oil. Add onions and sauté until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all.
  6. Serve immediately.