Middle Eastern · Dinner
Egyptian Mixed Rice with Pasta and Lentils (High-Protein)
Egyptian koshari-style rice bowl layering white rice, elbow macaroni, and brown lentils under a garlicky tomato sauce with crisp fried onions, boosted with extra lentils and seared halloumi for a high-protein vegetarian plate. Finished with chickpeas, cumin, and red wine vinegar for tang.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
783Calories
51.2gProtein
25.9gFat
97.8gCarbs
10.9gSugar
15.8gFiber
1584mgSodium
135mgChol
10.4gSat Fat
1180mgPotassium
820mgCalcium
7.9mgIron
0.3mcgVitamin B12
14mgVitamin C
vegetarian
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Rinse the brown lentils and white rice separately under cold water, mince the garlic, slice the onion and halloumi, and chop the cilantro on a cutting board.
2
Simmer
Combine the lentils with 1 cup water in a saucepan over high heat, bring to a boil, then reduce to low and simmer 18–20 minutes until tender but holding shape.
3
Boil
Cook the rice in 1/2 cup water over medium-low heat, covered, for 15 minutes until water is absorbed and rice is tender.
4
Boil
Cook the macaroni in salted boiling water over high heat for 8–9 minutes until al dente, then drain.
5
Saute
Heat 1/2 tablespoon olive oil in a skillet over medium heat, add sliced onion, and cook 8–10 minutes, stirring occasionally, until deeply golden and crisp.
6
Simmer
Warm the canned tomatoes, tomato paste, garlic, cumin, chili powder, and salt in a saucepan over medium heat 8 minutes, stirring occasionally, until sauce thickens.
7
Sear
Heat the remaining 1/2 tablespoon olive oil in a skillet over medium-high heat, then sear halloumi slices 2 minutes per side until deep golden-brown.
8
Plate
Layer rice, macaroni, lentils, and chickpeas in a bowl, top with tomato sauce and crisp onions, arrange halloumi slices over the bowl, drizzle with vinegar, and scatter cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g halloumi
- 2/3 cup130g brown lentils, dry
- 1/2 cup100g white rice, dry
- 2/3 cup120g chickpeas, cooked
- 2.8 oz80g elbow macaroni, dry
- 1 1/2 cup180g, half of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 small onion
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 2 tbsp2 tbsp red wine vinegar
- 2 tsp2 tsp tomato paste
- 1/2 tsp1/2 tsp chili powder
- salt to taste
- 2 tbsp2 tbsp fresh cilantro
