Vegetables Recipes - Egyptian Koushari

Ingredients                                                                  

• 450 g/2 oz/1/2 cup short-cut macaroni

• 45 ml/3 tbsp sunflower oil

• 4 large onions, sliced into rings

• 225 g/8 oz/1 cup long-grain rice

• 75 g/3 oz/1/2 cup red lentils

• 450 ml/2 cups water

• Salt and freshly ground black pepper

• 120 ml/1/2 cup passata (sieved tomatoes)

• 15 ml/1 tbsp tomato puree (paste)

• 45 ml/3 tbsp water

• 1 garlic clove, crushed

• Tabasco sauce

---

Method:

1. Cook the macaroni according to the packet directions, drain.

2. Meanwhile, heat the oil in a large pan and fry (sauté) the onions until golden brown. Remove from the pan with a draining spoon and drain on kitchen paper.

3. Stir the rice and lentils into the oil in the pan. Cook, stirring, for 1 minute. Add the water and a little salt and pepper.

4. Bring to the boil, reduce the heat, cover and simmer very gently for about 20 minutes until the rice and lentils are cooked.

5. Stir in the cooked macaroni and heat through. Meanwhile, heat the passata in a pan with the tomato puree, blended with the water, and the garlic.

6. Heat through and add Tabasco to taste. Pile the rice, lentils and pasta mixture on to a serving dish, spoon the sauce over and scatter the onions on top.