Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Basmati rice
   1      cup           red lentils
   1 1/2  cups          potatoes -- cut up small
                        (eighths -- i.e.)
   2                    garlic cloves -- chopped
   1      dash          olive oil
   1      large         onion -- cut up
   1      teaspoon      ground cumin
   1      tablespoon    sweet Hungarian paprika
     1/2  teaspoon      curry
     1/8  teaspoon      cayenne
     1/2  teaspoon      chile powder
   1      dash          Worcestershire sauce
   1      tablespoon    tamari
   1      tablespoon    vinegar
   2      tablespoons   honey
   2      cups          tomatoes -- chopped
   1      can           tomato paste -- (6 oz)
   1      cup           vegetable stock
   1      cup           green peas -- fresh or frozen
                        salt and pepper

Preparation:

Start rice cooking. Note: Spices are on the mild side. Rinse and cook lentils and potatoes (approx. 25-30 min.) When done, drain and set aside. Use plenty of water to cook lentils. While lentils are cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick pan. Put a few drops of olive or other good-flavored oil over it. Toss garlic in the oil until coated. Sauté, keeping careful watch, until the garlic is toasted. Gives a wonderful flavor and aroma to the food and your kitchen!). Add onions to the toasted garlic and sauté in stock or water until they are just translucent. Add chopped tomatoes. Make 1 cup of stock in a 2 cup measuring cup. Add tomato paste to the stock. Mix well. Add spices, tamari, vinegar, honey, etc. to that mixture and blend. Spice measurements are approximate and on the mild side. Add liquid to sautéed onions. Add stock or water as needed and continue simmering. When lentil-potato mixture is cooked, drain and mix it into the sauté. Add green peas and cook another 5 minutes. Ad d salt and pepper to taste.