Ingredients
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2 tablespoons oil
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1 1/4 cups lentils
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3 cups boiling water (or stock)
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1 teaspoon salt
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1 1/2 cups rice
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1 cup boiling water (or stock)
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3/4 cup tomato paste
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3 cups tomato juice (or tomato sauce or pureed tomatoes)
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1 green pepper, chopped
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1/2 cup celery leaves, chopped
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1 tablespoon sugar
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1/2 teaspoon salt
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1 teaspoon cumin
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1/4 teaspoon cayenne pepper (or crushed chilis to taste)
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1 dash pepper
Instructions
- In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
- Add the 3 cups boiling stock and the salt and pepper.
- Cook uncovered 10 minutes over medium heat.
- Stir in the rice and 1 cup stock.
- Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
- Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
- Bring to boil, reduce heat, cover and simmer 20-30 minutes.
- To make browned onions, heat oil in a small skillet.
- Saute onions and garlic over medium heat till browned.
- To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.