Title: Koshary (Lentils and Rice)
Categories: Sephardic Egyptian Jewish Rice Bean
Yield: 8 Servings

LENTILS
1	tb	Corn oil
1	md	(1/2 c) onion, chopped
1	c	Dried lentils, soaked in water for 1 hr & drained
3	c	Water, divided
1/4	ts	Pepper
1/4	ts	Ground cuminseed
2	c	Raw rice,rinsed in cold watr
1/2	ts	Salt, or to taste
		Crisp fried onions, for garnish

Vegetarian and dairy foods go well together, especially when well seasoned and enriched by lentil. A completely kosher combination. There are several botanical varieties of lentil and one we used here is greenish-brown type found in supermarkets.

1. In a pan, heat oil. Add onion and stir-fry over moderate heat for 2 minutes. Add lentils, 1 cup of water, pepper, and cuminseed. Bring to a boil and cook for 5 minutes.

2. Add remaining water to lentil mixture and bring to a boil over moderate heat. Add rice and salt and continue to boil. The reduce heat to low. Cover pan with a kitchen towel and then a metal pan cover. Cook for 15 minutes, stirring once or twice. Test the rice for doneness. It may be necessary to add another 5 minutes over low heat to cooking time. Remove pan from heat and let the mixture rest for another 10 minutes without opening cover.

Serve warm garnished w/crisp fried onions. Serve w/side dish of yogurt.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

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