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Egyptian Lentils with Rice and Pasta
Mediterranean

Egyptian Lentils with Rice and Pasta

A delightful Mediterranean snack combining the flavors of lentils, rice, and pasta, garnished with spicy tomato sauce and served with a refreshing yogurt dip. Perfectly packed with protein and rich in Mediterranean spices, this dish is a unique treat that challenges your culinary skills.

Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
21
Protein
75
Carbs
15
Fat
18
Fiber
0g
Sodium
Ingredients
  • 1 cup green lentils
  • 1 cup long-grain rice
  • 1/2 cup small pasta (elbow or ditalini)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Fresh parsley or cilantro for garnish
  • 1 cup plain yogurt (for dipping)
  • 1 teaspoon sumac (optional, for garnish)
Instructions
  1. 1Rinse the lentils and soak them for about an hour. Drain and set aside.
  2. 2In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until soft and translucent.
  3. 3Add the soaked lentils to the pot. Stir in cumin, coriander, paprika, salt, and pepper. Cook for 2 minutes to toast the spices.
  4. 4Pour in vegetable broth, bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, or until lentils are tender (but not mushy).
  5. 5Once the lentils are almost done, add rice and small pasta to the pot. Stir gently, cover, and cook on low heat for another 20 minutes, or until rice and pasta are cooked through.
  6. 6While the lentil mixture is cooking, prepare the tomato sauce. In a separate pan, heat olive oil, add diced tomatoes, salt, and pepper. Cook until the tomatoes break down, creating a thick sauce (about 10-15 minutes).
  7. 7Once everything is cooked, mix lemon juice into the lentil, rice, and pasta mixture. Adjust the seasoning as necessary.
  8. 8Serve the dish warm, drizzled with tomato sauce and garnished with fresh parsley or cilantro and a sprinkle of sumac if desired. Accompany with plain yogurt on the side for dipping.
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