Kusherie

Shortly after we moved to Baltimore, I got a package in the mail from a dear friend back home.  After hearing about my sticker shock from the price of food, Andrea sent me a Mennonite cookbook that offered simple and inexpensive meals.  She told me that the Kusherie recipe had been a particular favourite during her undergraduate years.  Jon and I quickly became enamored with this simple dish of lentils and rice as well. 

Ingredients
2 tbsp oil
1 1/4 cup lentils
4 cups stock
1 tsp salt
dash pepper
1 1/2 cup brown rice


Heat oil on medium heat.  Add lentils, brown 5 minutes.  Add stock, salt, pepper and rice.  Bring to a boil, cover and simmer 30-40 minutes until cooked.  Serve with sauce and browned onions.

Sauce
3/4 cup tomato paste
3 cups diced tomatoes
1 green pepper (chopped)
1 stalk celery (chopped)
1 tbsp honey
1 tsp cumin
1/4 tsp cayenne

Combine ingredients in a saucepan.  Bring to a boil, reduce heat and simmer 20-3 minutes.

Browned Onions
2 tbsp oil
3 onions, sliced
4 cloves garlic, minced

Heat oil. Saute onions and garlic until brown.

Recipe adapted from More-with-Less