Categories: Saturday

Ingredients

• 2 T. oil
• 1 1/4 c. lentil
• 3 cups boiling water or stock
• 1 t. salt
• dash pepper
• 1 1/2 c. rice
• 1 c. boiling water or stock
• 3/4 c. tomato paste
• 3 c. tomato sauce
• 1 green pepper, chopped
• chopped celery leaves
• 1 T. sugar
• 1/2 t. salt
• 1 t. cumin
• 1/4 t. cayenne pepper or crushed chilis to taste
• 2 T. oil
• 3 onions, sliced
• 4 cloves garlic, minced

Directions

1. Heat oil in a heavy sauce pan or covered skillet. Add lentil and brown over medium heat five minutes, stirring often. Add 3 cups boiling water or stock, 1 tsp., salt, and a dash of pepper. Cook uncovered 10 minutes over medium heat. Stir in 1 1/2 cups rice and 1 cup boiling water or stock. Bring to boil, reduce heat ot low, cover and simmer 25 minutes with out stirring.

2. In a suace pan heat together the tomato paste, tomato suace, chopped green pepper, chopped celery leaves, sugar, salt, cumin and cayenne pepper. Bring sauce to boiling, reduce heat, and simmer 20 – 30 minutes.

3. Heat 2 T. oil and saute onion and garlic over medium heat until brown.

4. To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions.

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