KOSHERI -- LENTILS AND RICE WITH A TANGY TOMATO SAUCE

[Guest guest]

2 cups uncooked brown or white rice

1 pound lentils

2 Tablespoons vegetable oil, divided

1 Tablespoon crushed garlic

Two 16-ounce cans of tomato sauce

1/2 cup water

1/4 cup vinegar

1 medium onion

 

Cook rice according to directions. Rinse lentils and put them in a

pot, covering them with water, and bring to a boil. Then simmer on

low heat until almost all water is absorbed and lentils are well

cooked. Add extra water if longer time is needed. To make the sauce,

first saute the garlic in 1 Tablespoon oil until golden. Add both

cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar

and bring to a boil. Remove from heat immediately and add salt to

taste. Finally, slice onion in thin, small pieces and saute in

remaining 1 Tablespoon oil until brown and crispy.

 

This dish should be arranged as a layer of lentils (on the bottom),

followed by a layer of rice, then another layer of lentils and

another layer of rice. Sprinkle the onions and the sauce on top

before serving.