Egyptian Koshari

FOR THE LENTILS AND RICE

Step 1: Heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.

Step 2: Stir in salt, cumin and pepper and cook 1 minute.

Step 3: 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.

Step 4: 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.).

Step 5: Remove from heat and let stand 5 minutes.

Step 6: Uncover; fluff with fork.

Step 7: Meanwhile, for tomato sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepper; bring to boil over high heat.

Step 8: Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes.

Step 9: 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.

TO ASSEMBLE

Step 10: 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.).