Egyptian lentils

1,5 cup. tea lentils
1,5 cup. tea rice
1,5 cup. tea pasta Butt
1 small hot peppers
3 ripe tomatoes
4 + 4 tsp. tablespoons olive oil
salt, pepper
juice from one lime (lime)
1 large onion
parsley chopped

Boil the lentils are tender without lasposoun, making sure to stay with very little water (if you come out juicy care to dispose of much juice). also cook the rice and pasta, strain and add to lentils. Kovete sliced ​​pepper, the heat 4 tablespoons olive oil and wilt. Add the tomato, salt and pepper. Allow to boil over low heat for 5 – 6 minutes and add the lentils. And add the lime juice. Stir and simmer for 2 – 3 minutes. Kovete onion into rings and wither in the other 4 tablespoons olive oil. Put the food on a platter and garnish with onion and parsley.

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