Ingredients
Rice and Lentils
2 tablespoons oil
1 bag lentils
4 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
2 cups rice
1 cup boiling water (or stock)
3 cups Salsa OR Sauce
¾ cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper , chopped
½ cup celery leaves , chopped
1 tablespoon sugar
½ teaspoon salt
1 teaspoon cumin
¼ teaspoon cayenne pepper (or crushed chilis to taste)
Browned Onions
2 tablespoons oil
3 onions , sliced
4 garlic cloves , minced
Preparation
Directions: 1 In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often. 2 Pour 1 cup water in and put lid on quickly. When popping stops, add the 3 cups boiling stock and the salt and pepper. 3 Cook uncovered 10 minutes over medium heat. 4 Stir in the rice and 3 cup stock. 5 Bring to boil, reduce heat, cover and simmer 25 minutes without stirring. 6 Serve with Salsa on top…OR make sauce: Heat all the sauce ingredients together in a medium saucepan. 7 Bring to boil, reduce heat, cover and simmer 20-30 minutes. 8 To make browned onions, heat oil in a small skillet. 9 Saute onions and garlic over medium heat till browned. 10 To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
