Ingredients

Method

RICE AND LENTILS:

Heat in a heavy saucepan or covered skillet: Add: Brown lentils over medium heat 5 minutes, stirring often.

1 tsp.

salt Dash pepper Cook uncovered 10 minutes over medium heat.

Stir in: 1 c.

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

TOMATO SAUCE:

In a saucepan, heat together: 3 c.

tomato juice, tomato sauce, or pureed tomatoes 1 green pepper, chopped Chopped celery leaves 1 tbsp.

sugar 1/2 tsp.

salt 1 tsp.

cumin 1/4 tsp.

cayenne pepper or crushed chilis to taste Bring sauce to boiling, reduce heat and simmer 20-30 minutes.

BROWNED ONIONS:

Heat in small skillet: Saute over medium heat until brown: 4 cloves garlic, minced To serve Kusherie, put rice-lentil mixture on a platter.

Pour tomato sauce over and top with browned onions.

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