Adapted from the recipe in More with Less cookbook.
Step 1: Rice and Lentils
Heat in heavy saucepan or covered skilled:
2 T oil
3 onions, sliced
4 cloves garlic, minced
Add: 1 1/4 c lentils, dried and rinsed
Brown lentils over medium heat for 5 minutes, stirring often.
3 c boiling water or vegetable stock
1 t salt
Bring to a boil, reduce heat to low, cover and simmer 25 minutes without stirring.
Step 2: Sauce
In a saucepan, heat together:
3/4 c tomato paste
3 c tomato juice, tomato sauce or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1 T sugar
1/2 t salt
1 t cumin
1/4 t cayenne pepper or crushed chiles to taste.
Bring sauce to boiling, reduce heat, and simmer 20-30 minutes. Put rice-lentil mixture on a platter. Pour tomato sauce over. Can omit the sauce and serve with plain yogurt instead.
Copyright 2014 Jeannie Ewing