kusheri

Yum! Remember the streets of Cairo!

Lentils and Rice:

• 2 teaspoons oil
• 1 1/4 cups lentils
• 3 cups boiling vegetable stock
• 1 1/2 cups rice
• 1 cup boiling vegetable stock

Heat the oil in a 3 - 4 quart saucepan or covered skillet. Add the lentils and cook over medium heat, stirring often, until browned. (Approximately 5 minutes.)

Remove from heat and let the pan cool slightly. (This will avoid a massive reaction when the stock is added.)

Return to heat. Add 3 cups of boiling stock (or water if desired, along with 1/2 teaspoon salt and a dash of pepper). Cook uncovered, over medium heat, for 10 minutes.

Stir in the rice and additional cup of stock (or water). Return to a boil, then cover and simmer over low heat for 25 minutes.

Sauce:

• 1 (6 oz) can tomato paste
• 3 cups pureed tomatoes or tomato sauce
• 1 green pepper, chopped
• 1/2 cup chopped celery leaves
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper, or crushed chilis to taste

Combine all ingredients in a saucepan over medium heat. Bring the mixture to a boil, then reduce heat and simmer for 20 -30 minutes.

Browned Onions:

• 1 tablespoon oil
• 3 onions, sliced
• 4 cloves garlic, minced or crushed

Heat the oil in a skillet. Add onions and garlic and saute over medium heat until browned.

To serve Kusherie, put the rice and lentils on a plate or in a bowl. Spoon the tomato sauce over the rice and lentils and top with browned onions.

Note: The tomato sauce is very good and makes the recipe vegan. If your diet is not vegan, another option is to replace the tomato sauce with plain yogurt. Simply spoon the plain yogurt over the rice and lentils and top with browned onions.