Egyptian Lentils Rice And Macaroni Recipe

Name: Egyptian Lentils Rice And Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1/2 onion, finely chopped; 2 minced garlic cloves; 3/4 cup brown lentils, rinsed; 2 cups water; 1 (28 ounce) can petite diced tomatoes (or reg diced whirred in the blender); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground allspice; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cups dry pasta (macaroni works best); 1/2 teaspoon cumin seed; 1 tablespoon additional olive oil; 1 cup cooked brown rice; 1/2 can drained garbanzo beans (optional)

Servings: persons

3 tablespoons olive oil
1/2 onion, finely chopped
2 minced garlic cloves
3/4 cup brown lentils, rinsed
2 cups water
1 (28 ounce) can petite diced tomatoes (or reg diced whirred in the blender)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1 teaspoon salt
1/4 teaspoon pepper
2 cups dry pasta (macaroni works best)
1/2 teaspoon cumin seed
1 tablespoon additional olive oil
1 cup cooked brown rice
1/2 can drained garbanzo beans (optional)

1
In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
2
Add garlic. cook about 45 seconds.
3
Add lentils and water. bring to a boil.
4
Lower heat to med low, cook about 25 minute covered.
5
Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
6
Cover, and Cook 10 minutes.
7
Meanwhile cook pasta in boiling water. drain.
8
Save that pot, you will need it shortly.
9
Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
10
In that saved empty pasta cooking pot, heat one Tbs oil.
11
Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
12
Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).

941

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/2 onion, finely chopped, 2 minced garlic cloves, 3/4 cup brown lentils, rinsed, and more.

Yes, Egyptian Lentils Rice And Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Egyptian Lentils Rice And Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions