In a saucepan, heat together:
3/4 c. tomato paste
3 c. tomato juice, tomato sauce, or pureed tomatoes
1 green pepper chopped
chopped celery leaves (yes, the leaves, not the stalk)
1 T sugar
1/2 t salt
1 t cumin
1/4 t cayenne pepper or crushed chilis to taste
Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.
Heat in a small skillet 2 T oil
Saute over medium heat until brown:
3 onions, sliced
4 cloves garlic, minced
To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions.
This is vegetarian dish taken from the More-with-Less Cookbook by Doris Janzen Longacre.
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Created November 24, 1995Margreta Silverstone <firstname.lastname@example.org>