1 cup brown lentils
1 cup rice
1 cup cooked pasta -small elbow macaroni-
2 large onions, diced
5 cloves garlic, minced
1 can chopped tomatoes
olive oil
Salt & pepper


Cook the lentils in salted water, when tender, add the rice into the boiling water and cook until done.
Fry onion in oil until dark brown and crispy -be careful, you don't want to burn them!-
In a sauce pan, cook tomatoes and garlic in a little oil, then when cooked and thick, add 2 tbsp of vinegar, salt and pepper.
Mix the lentils, rice and pasta together.
In each plate, put a couple of spoons of the mixture, top with the tomato sauce, then a bit of the crispy onions.
Sprinkle with powdered cumin for a twist!


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