Serves 6-8
Sauce:
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.
Browned onions:
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.
Created November 24, 1995
Margreta Silverstone <fwp@margreta.com>