November 02, 2011
Categories: Dinner, Main Dish, Casseroles, Side Dishes, Beans, Pasta, Rice, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Make it from scratch, Macaroni more
"A delicious vegetarian dish that's popular in Egypt. I found this recipe on the Toronto Star's website."
- Serving Size: 1 (375.8 g)
- Calories 491.1
- Total Fat - 8.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 565.2 mg
- Total Carbohydrate - 89.5 g
- Dietary Fiber - 9.5 g
- Sugars - 4.4 g
- Protein - 13.7 g
- Calcium - 50.6 mg
- Iron - 3 mg
- Vitamin C - 13 mg
- Thiamin - 0.3 mg
FOR THE LENTILS AND RICE
Heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
Stir in salt, cumin and pepper and cook 1 minute.
Add lentils and 2-1/2 cups water; raise heat to high; bring to boil; reduce heat to medium-high and oil until lentils are three quarters cooked, about 15 minutes.
Add rice and remaining 3 cups water, bring to boil, reduce heat to low, cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.).
Remove from heat and let stand 5 minutes.
Uncover; fluff with fork.
Meanwhile, for tomato sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepper; bring to boil over high heat.
Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes.
While tomato sauce is cooking, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain.
Place portion of rice and lentils on plate, top with portion of macaroni, then portion of tomato sauce and garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.).
Tips & Variations
No special items needed.