This popular Egyptian dish of rice, macaroni and lentils in a spicy tomato sauce makes a quick light meal.
4 people made this
150g (5 1/2 oz) risotto rice, such as arborio
salt and black pepper
150g (5 1/2 oz) macaroni
2 teaspoons olive oil
150g (5 1/2 oz) onions, chopped
2 large cloves garlic, crushed
1 teaspoon cayenne pepper or paprika
1 teaspoon ground coriander
400g (14 oz) canned chopped tomatoes
400g (14 oz) canned green lentils, including liquid
2 tablespoons chopped fresh parsley
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Method Prep:5min › Cook:20min › Ready in:25min
Bring a large saucepan of water to the boil, add the rice and a pinch of salt, return the water to the boil, then reduce the heat and simmer for 5 minutes. Add the macaroni and stir, increase the heat to medium and cook for a further 10 minutes, or until both rice and macaroni are tender. Drain and set aside in a colander.
Meanwhile, put the oil and 2 tablespoons of water in a saucepan, add the onions and garlic and sauté for 5 minutes or until they have softened. Stir in the spices and cook for a further 1 minute.
Add the tomatoes and lentils and their canned liquid to the onions, season to taste and bring the mixture to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
Mix in the rice and macaroni then add the parsley, reserving a small amount for garnish, and heat through. Serve hot, garnished with parsley.