Kosheri ( Lentils and Rice With a Tangy Tomato Sauce)
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/3 cup(s) uncooked brown or white rice.
- 2/3 lbs.lentils
- 1 1/3 Tablespoon(s) vegetable oil, divided.
- 2/3 Tablespoon crushed garlic.
- 1 1/3 can(s) of tomato sauce.(16-ounce)
- 1/3 cup(s) water.
- 1/6 cup(s) vinegar.
- 2/3 medium onion.
Directions
Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water and bring to a boil. Then simmer on a low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first sauté the garlic in 1/2 of the oil until golden.
Add all of the tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and sauté in the remaining half of the oil until brown and crispy.
The dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.
Category:Egyptian Recipes
Category:Egyptian Vegetarian