2 tbsp. olive oil
1 1/4 c. dry lentils
3 c. boiling water or stock
1 tsp. salt
Dash of pepper
1 1/2 c. uncooked rice
1 c. boiling water or stock

Heat oil in heavy pan or covered skillet. Add rinsed and drained lentils. Brown over medium heat for 5 minutes, stirring often. Add 3 cups boiling water or stock, salt and pepper. Cook uncovered over medium heat for 10 minutes. Stir in rice and 1 cup boiling water or stock. Bring to a boil, reduce heat to low, cover and simmer 25 minutes without stirring. Prepare sauce and onions while waiting.

SAUCE:

3/4 c. tomato sauce
3 c. tomato juice, sauce or pureed tomatoes
1 green pepper, chopped
Chopped celery leaves
1/2 tsp. salt
1 tbsp. sugar
1 tsp. cumin
1/4 tsp. cayenne pepper

In saucepan, heat ingredients together. Bring to boil. Reduce heat and simmer 20 to 30 minutes.

BROWN ONIONS:

2 tbsp. olive oil
3 onions, sliced
4 garlic cloves, minced

Heat in small skillet. Saute over medium heat until brown.

To serve, place rice and lentil mixture on a platter. Pour tomato sauce over top. Top with browned onion. Optional: Omit sauce, serve with plain yogurt and browned onion. Option: Omit sauce, serve with plain yogurt and browned onions. Serves 6 to 8. Very nutritious, low cholesterol.