Egyptian rice and lentils with brown onions
Heat 45ml (3 tbsp) olive oil in a large, heavy-based pan. Add 200g brown lentils and cook, stirring, until they are lightly browned all over, about 5 minutes. Add 800ml vegetable stock and cook uncovered for 10 minutes. Stir in 250g rice and an extra 150ml stock and cook over a medium heat until the stock is mostly reduced and the rice is cooked, about 25 minutes. Set aside. Heat 30ml (2 tbsp) olive oil in a pan. Add 60ml (¼ cup) tomato paste and cook for 3 minutes. Add 500ml (2 cups) tomato juice,
1 finely chopped and seeded green pepper, the finely chopped leaves of 2 celery stalks, 15ml (1 tbsp) sugar, 10ml (2 tsp) ground cumin and salt, to taste. Cook over a medium heat until reduced by half, about 20 minutes. Meanwhile, heat 30ml (2 tbsp) olive oil in a large pan and fry 3 large sliced red onions with 3 chopped garlic cloves until browned, about 10 minutes. Serve the rice topped with the sauce and brown onions and sprinkled with freshly chopped flat-leaf parsley.