Egyptian Rice With Lentils

Daughter Claudia & I enjoy this simple dish along with a salad. We don't use green peppers but you can if you wish.

• Ready In: 1 hr 30 mins
• Serves: 4
• Yields: 4

Ingredients

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

Directions

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