Kusherie (Egyptian Rice And Lentils) - cooking recipe

Ingredients

Rice and Lentils
2 tablespoons oil
1 1/4 cups lentils
3 cups boiling water (or stock)
1 teaspoon salt
1 dash pepper
1 1/2 cups rice
1 cup boiling water (or stock)
Sauce
3/4 cup tomato paste
3 cups tomato juice (or tomato sauce or pureed tomatoes)
1 green pepper, chopped
1/2 cup celery leaves, chopped
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper (or crushed chilis to taste)
Browned Onions
2 tablespoons oil
3 onions, sliced
4 garlic cloves, minced

Preparation

In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
Add the 3 cups boiling stock and the salt and pepper.
Cook uncovered 10 minutes over medium heat.
Stir in the rice and 1 cup stock.
Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
Bring to boil, reduce heat, cover and simmer 20-30 minutes.
To make browned onions, heat oil in a small skillet.
Saute onions and garlic over medium heat till browned.
To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.