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Ingredients
- This is a typical dish prepared during fasts. You can substitute one layer of cooked elbow macaroni for a layer of rice.
- 2 c. uncooked brown or possibly white rice
- 1 lb lentils
- 2 Tbsp. vegetable oil, divided
- 1 Tbsp. crushed garlic Two (16-oz) cans of tomato sauce
- 1/2 c. water
- 1/4 c. vinegar
- 1 med onion
Directions
- 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 till almost all water is absorbed and lentils are well cooked. Add in extra water if longer time is needed. To make the sauce, first saute/fry the garlic in 1 Tbsp. oil till golden brown. Add in both cans of tomato sauce and simmer 10-15 min. Add in water and vinegar and bring to a boil. Remove from heat immediately and add in salt to taste. Finally, slice onion in thin, small pcs and saute/fry in remaining 1 Tbsp. oil till 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.
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