2 cups brown lentils (16 oz. bag)
1 1/4 cup basmati rice
2 cups elbow macaroni (12 oz. bag - I used shell noodles)
4 tbsp. chopped garlic
2 onions, sliced and quartered
2-28oz. cans of chopped tomatoes
1 15oz can tomato sauce
5 tbsp. chili powder
3 tbsp. olive oil



Cook the lentils in a large soup pot with about 8 cups of water. They will take about 40 minutes to get mostly soft. When close to being soft add the rice and cook another 15-20 minutes.

Meanwhile boil the pasta with 1 tbsp. olive oil and a dash of salt, until cooked, drain and set aside.

Slice onions and saute in 2 tbls. olive oil with the garlic until soft. Add the cans of tomatoes, tomato sauce and chili powder. Simmer a few minuets then add the pasta.

When the lentils and rice are fully cooked add to the tomato mixture.

-You can make this spicier by adding more chili powder.
-This is a traditional National dish in Egypt and can be served over spaghetti noodles as well.



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