Egyptian Rice and Lentils (Kusherie)

Rice and Lentils:
2 Tbsp oil
1 1/4 cup lentils
4 cups boiling water or stock, divided
1 tsp salt
dash of pepper
1 1/2 cup rice

Sauce:
3/4 cup tomato paste
3 cups 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

Browned onions:
2 Tbsp oil
3 onions, sliced
4 garlic cloves, minced

1. Heat oil in heavy saucepan or covered skillet. Add lentils. Brown lentils over medium heat 5 minutes, stirring often.
2. (*WARNING! Cover skillet most of the way with lid before adding water - my lentils popped like popcorn all over the place when I added the water!) Add 3 cups boiling water or stock, 1 tsp salt, and dash of pepper. Cook uncovered 10 minutes over medium heat.
3. Stir in rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover, and simmer for 25 minutes without stirring.
4. In a saucepan, heat tomato paste, tomato juice, green pepper, celery leaves, sugar, 1/2 tsp salt, cumin, and cayenne pepper. Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.
5. In small skillet, heat 2 Tbsp oil. Saute onions and garlic over medium heat until brown.
6. To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions. Serve with plain yogurt, if desired.

Source: More-with-Less

Try #1 - December 27, 2011
The family loved this, husband and kids included!