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Wondering what to do with celery leaves? Look no further than this international recipe from Extending the Table: A World Community Cookbook.

Wondering what to do with celery leaves? Look no further than this international recipe from Extending the Table: A World Community Cookbook.

A few years ago, as part of a fundraiser for the East Africa drought, some churches distributed baggies of split peas and cornmeal to their members to show what relief recipients receive. One of the biggest questions was, “What does one do with this?” It struck me that we are so far removed from what most people in the world eat every day. So I was inspired to start trying more recipes from the Extending the Table cookbook as a way to remember how blessed I am to have access to meat, fresh produce, and dairy.

Egyptian Rice and Lentils

Sauce:

  • 3/4 C tomato paste (about 2 cans)
  • 3 1/2 C tomato sauce (about two cans)
  • 1 green pepper, diced
  • 3 Tbsp celery leaves, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 1/4 tsp ground cumin
  • 1/4 tsp crushed red chili peppers
Bring to a boil, reduce heat, simmer 20-30 minutes (or more, as the rest of this dish will take a little longer)
Rice and Lentils
  • 2 Tbsp oil
  • 1 1/4 C lentils
  • 3 C boiling wter
  • 1 tsp salt
  • dash of pepper
  • 1 1/2 C uncooked rice
  • 1 C boiling water
  • 2 C cooked macaroni
Directions:
  1. Brown lentils in the oil over medium heat for about 5 minutes. Add the 3 C boiling water, lentils, bring to a boil, and cook, uncovered, 10 minutes over medium heat.
  2. Add the rice and water, reduce heat, cover, and simmer for 25 minutes.
  3. Cook macaroni according to package directions and set aside.
  4. Serve by piling the rice/lentil mixture on top of the macaroni; top with the sauce.
The Verdict: I should tell you that the original recipe calls for browned onions as a topping (fry 3 sliced onions and 4 minced cloves of garlic over medium heat for 10-15 minutes). But this recipe had already taken a ton of time and pans so I decided to omit it, although it would be a nice touch. Extending the Table says that this is a common street food dish in Egypt. I have not been to Egypt, but I could easily imagine this being cooked in parts of Africa where I have traveled.  Often, vendors will set up little charcoal stoves for cooking alongside the road. You could keep it warm for a very long time and it’s relatively cheap to make. I liked it. So did DH. He said, “I’ve never had meatless goulash before. But it’s good.”
I shared this recipe with a friend who lived in Egypt for awhile, and she said this is a very typical dish. I love looking for international inspiration when it comes to frugal cooking!

If you’d like some more budget-conscious meal ideas, check out this week’s Sunday Supper:

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Comments

  2. Soph

    I have made this recipe and its very similar ‘brother’ in the More with Less cookbook (that one is sans pasta) several times, my personal hint is if you don’t have any celery and hence no celery leaves, instead substitute some of the salt in the recipe with celery salt-it really works well and tastes just as delicious. In fact this recipe is the only reason I really buy celery salt these days.

    Reply

  3. Shelby

    I grew up eating a rice and lentil dish similar to this made in a crockpot. Rice and Lentils create a perfect protein and my mom being vegetarian would treat us to this often!

    Reply

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