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

SAUCE:

3 c. tomato juice or pureed tomatoes
1 green pepper chopped
1 tbsp. sugar
Chopped celery leaves
3/4 c. tomato paste
1/2 tsp. salt
1 tsp. cumin
Crushed chili to taste

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.