Egyptian Rice With Lentils

Ingredients

• 2 tablespoons oil
• 1 14 cups lentils
• 3 cups boiling water or 3 cups stock
• 1 teaspoon salt
• 1 dash pepper
• 1 12 cups rice
• 1 cup boiling water or 1 cup stock
• 3 cups tomato juice
• 1 red bell pepper
• chopped
• 1 tablespoon sugar
• 13 cup chopped celery leaves
• 34 cup tomato paste
• 12 teaspoon salt
• 1 teaspoon cumin
• crushed red pepper flakes
• 3 sliced onions
• 4 minced garlic cloves
• 1 cup plain yogurt

Instructions

1. Heat in heavy sauce pan or covered skillet.
2. 2 tablespoon oil, add 1 1/4 cup lentils, brown lentils over medium heat 5 minutes stirring often.
3. Add 3 cups boiling water or stock, 1 teaspoon salt and dash pepper.
4. Cook uncovered 10 minutes over medium heat.
5. Stir in 1 1/2 cup rice and 1 cup boiling water or stock.
6. Bring to boil, reduce heat to low, cover and simmer 25 minutes without stirring.
7. In a sauce pan, heat together the sauce ingredients.
8. Bring sauce to boiling, reduce heat, simmer 20 to 30 minutes.
9. Browned onions: Heat in small skillet, 2 tablespoon oil.
10. Saute 3 sliced onions and 4 minced garlic cloves over medium heat until brown.
11. Put rice lentil mixture on a platter.
12. Pour sauce over top with browned onions.
13. In Egypt, plain yogurt is served as a side dish.