Spiced Lentils, Rice & Pasta with Onions
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This recipe is inspired by koshari, a lentil dish topped with tomato sauce and onions that’s considered one of Egypt’s national dishes. In our version, we replace fried onions with caramelized ones and use whole-grain pasta for extra fibre.
Ingredients
Cooking spray
4 spray(s)
Extra virgin olive oil
1½ tbsp(s), plus 1 1/2 teaspoons divided
Onion
2 cup(s), sliced from top to bottom
Kosher salt
1 tsp(s), divided
Crushed red pepper flakes
¼ tsp(s)
Garlic
4 clove(s), large, finely chopped
No salt added diced tomatoes
14½ oz
Uncooked whole wheat pasta
2 oz, angel hair or vermicelli, broken into 1 ½-inch pieces
Cooked long grain brown rice
2 cup(s)
Hearty Lentil & Tomato Soup
1½ cup(s)
Instructions
1
In a large nonstick skillet heat 1½ tbsp oil over medium heat. Add onion to pan; cook, stirring frequently, until deeply browned, 12 to 15 minutes. Add 1 to 2 tbsp water as needed to prevent scorching. Stir in ¼ tsp salt.
2
Meanwhile, in another large skillet, heat remaining 1½ tsp oil over medium. Add pepper flakes and garlic; cook until aromatic, about 2 minutes. Stir in tomatoes and ¼ tsp salt. Increase heat to medium-high; cook until thickened, 6 to 7 minutes. Mash with a potato masher until consistency is jam-like. Spoon into a bowl. Rinse pan and wipe clean.
3
Coat skillet with nonstick spray and heat over medium-high. Add pasta; sauté until toasted, 3 minutes. Stir in 1 cup water; cook, uncovered, until pasta is tender and liquid is absorbed, 4 to 5 minutes. Stir in rice, soup, and remaining ½ tsp salt; cook until thoroughly heated, 3 to 4 minutes. Serve rice mixture topped with tomato sauce and onions.
4
Per serving (1 cup rice mixture, ¼ cup tomato sauce, and 3 tbsp onions)
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