Ingredients

RICE AND LENTILS:

2 tbsp. oil

1 1/4 c. lentils

3 c. boiling water or stock

1 tsp. salt

Dash pepper

1 1/2 c. rice

1 c. boiling water or stock

Method

Rice and lentils: Heat in heavy sauce pan or covered skillet.

2 tablespoon oil, add 1 1/4 cup lentils, brown lentils over medium heat 5 minutes stirring often.

Add 3 cups boiling water or stock, 1 teaspoon salt and dash pepper.

Cook uncovered 10 minutes over medium heat.

Stir in 1 1/2 cup rice and 1 cup boiling water or stock.

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

Sauce: In a sauce pan, heat together the sauce ingredients.

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

Browned onions: Heat in small skillet, 2 tablespoon oil.

Saute 3 sliced onions and 4 minced garlic cloves over medium heat until brown.

To serve: Put rice lentil mixture on a platter.

Pour sauce over top with browned onions.

In Egypt, plain yogurt is served as a side dish.

Options: Omit sauce (but not onions) and serve with yogurt: Use curry powder instead of cumin and pepper.

Cooks Comments and Tips