Kusherie (Egyptian Rice & Lentils)

From the Collection of Marg Dye

This recipe takes simple ingredients to a delicious new level. Easy to prepare the rice and lentil mixture ahead and then rewarm… but the sauce and onions should be made just before serving.


  1. Heat 2 tbsp oil in heavy saucepan.
  2. Add 1 1/4 cup lentils.
  3. Brown lentils over medium heat 5 minutes, stirring often.
  4. Add 3 cups boiling water or stock, 1 tsp salt, dash pepper.
  5. Cook uncovered 10 minutes over medium heat.
  6. Stir in 1 1/2 cups rice, 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover and simmer 25 minutes without stirring.


In saucepan, heat together:

  • 3/4 cup tomato paste (1 small can)
  • 3 cups tomato sauce or pureed tomatoes
  • 1 green pepper, chopped
  • Chopped celery leaves
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper

Bring sauce to boiling, reduce heat and simmer 20-30 minutes.


  • Heat in small skillet 2 Tbsp olive oil.
  • Saute over medium heat until brown 3 onions, 4 cloves garlic, minced.
  • To serve, put rice-lentil mixture on a platter. Pour tomato sauce over.
  • Top with browned onions.

Serves 6 with Cucumber in Sour Cream or a hearty and plentiful salad.

Posted on September 9, 2015 and filed under rice & grain.