RICE AND LENTILS:

Heat in heavy saucepan or covered skillet:

2 tsp. oil

Add:

1 1/4 c. lentils

Brown lentils over medium heat 5 minutes, stirring often.

Add:

3 c. boiling water or stock
1 tsp. salt
Dash pepper

Cook uncovered 10 minutes over medium heat.

Stir in:

1 1/2 c. rice
1 c. boiling water or stock

Bring to boil, reduce heat to low, cover and simmer 25 minutes without stirring.

SAUCE:

In a saucepan, heat together:

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

Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.

BROWNED ONIONS:

Heat in small skillet:

2 tbsp. oil

Saute over medium heat until brown:

3 onions, sliced
4 cloves garlic, minced

To serve, put rice-lentil mixture on a platter, pour tomato sauce over. Top with browned onions. Serve with plain yogurt.