Kusherie (Egyptian Rice with Lentils)

Adapted from: More with Less Cookbook

Lentils:

2 T. oil

1 1/4 c. lentils

3 c. boiling water

1 t. salt

2 c. cooked rice

1. Heat oil and brown lentils in a covered skillet for 5 min.
2. Add boiling water and salt. Cook until lentils are tender.
3. Stir in cooked rice.

Sauce:

3/4 c. tomato paste

2 14-oz can crushed tomatoes

1 green pepper, chopped

celery leaves from 3 stalks

1 T. sugar

1/2 t. salt

2 t. ground cumin

1/4 t. cayenne pepper

black pepper to taste

1. Mix all the ingredients in a saucepan.
2. Simmer for 20-30 min. (It's worth the wait)

Browned Onions:

2 T. olive oil

3 medium onions, sliced

4 cloves garlic, minced

1. Heat oil in a skillet.
2. Add sliced onions and cook until tender.
3. Add garlic and cook for another 3-4 min.

To Serve:

1. Put the lentil/rice mixture in a bowl.
2. Spoon tomato sauce over the lentils.
3. Put browned onions and garlic on top.

This is also very good with a dollop of plain yogurt on top.