Koshary--Egyptian Rice and Lentils

I made this dish last night and it was surprisingly good. The original recipe came from Extending the Table...A World Community Cookbook put out by the Mennonite Central Committee to foster a connection with a wide variety of world cultures and bring the world together through cooking.  There are recipes in the book from all over the world from Ireland to Iraq, from Hungary to Haiti.  I love using this book during Lent as a way to connect with the simpler and often healthier ways of eating around the world.

The cookbook says that Koshary is sold in the streets of Egypt and is popular among Coptic Christians during Lent.

Here is the recipe as I made it last night.  The original calls for the lentils and rice mixture to be put on top of macaroni.

1 small can tomato paste
3 c. crushed tomatoes
3/4 C chopped celery with leaves
1 1/4 C lentils
3C boiling water
2T. olive oil

To taste:

garlic powder

salt

cumin

tomato salsa

chopped green onions

Heat oil in cast iron or other heavy frying pan.
Fry lentils in hot oil for 5 minutes.
Carefully add boiling water and stir.
Heat on medium for 10 minutes
Stir in celery, tomato paste, crushed tomatoes and spices.
Cook for 10 more minutes to blend flavors.
Serve over cooked brown rice.