This recipe is quite elegant and surprisingly quick to prepare.

RICE AND LENTILS:

Heat in a heavy saucepan or covered skillet:

Add:

Brown lentils over medium heat 5 minutes, stirring often
1 tsp. salt
Dash pepper

Cook uncovered 10 minutes over medium heat. Stir in:

1 c. boiling water or stock

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

TOMATO SAUCE:

In a saucepan, heat together:

3 c. 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

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

BROWNED ONIONS:

Heat in small skillet:

Saute over medium heat until brown:

4 cloves garlic, minced

To serve Kusherie, put rice-lentil mixture on a platter. Pour tomato sauce over and top with browned onions.