egyptian lentils & rice

This recipe comes from a Mennonite cookbook, "More-with-less Cookbook"

Heat in a pot/pan,

2 T oil

add:

1 1/2 cup lentils

Brown lentils over medium heat for 5 min, stirring often. Add:

3 cups boiling water/stock

1 t. salt

dash pepper

Cook uncovered for 10 minutes over medium heat. Stir in:

1 1/2 cup rice

1 cup boiling water or stock

Bring to a boil, reduce heat to low, cover, and simmer 25 minutes without stirring.

Sauce:

In a saucepan, heat together:

3/4 cup tomato paste

3 cups tomato sauce

1 green pepper, chopped

chopped celery leaves (i did without, and it was great)

1 T sugar

1/2 t. salt

1 t. cumin

1/4 t. cayenne or chilis

Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

Serve with browned onions,

Heat Oil in a pan and saute 3 onions & 4 garlic cloves until brown.

Serve sauce and onions on top of lentils/rice and serve with plain yogurt.

enjoy!