Ingredients:

Servings:6

Units: US | Metric

  •     1 cup brown lentils
  •     1 cup basmati rice
  •     1 cup uncooked pasta (small shells or elbow macaroni is best)
  •     2 large onions, diced
  •     4 cloves garlic, minced
  •     2 tablespoons oil
  •     1 (400 g) can chopped tomatoes
  •     1/4 teaspoon crushed red chili pepper flakes (or more to taste)
  •     salt and black pepper

Directions:

  •     Cook the lentils in just over a litre of salted water.
  •     Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes,      depending on the type of lentils you are using.
  •     When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
  •     Cook the macaroni in a separate pot.
  •     Rinse and strain when done.
  •     Meanwhile, fry the onions and garlic in the oil until golden.
  •     Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or Until thickened and sauce like.
  •     You can now blitz the sauce in a food processor until smooth or just leave as is.
  •     Mix the lentils, rice and macaroni together in one pot.
  •     Place some of the lentil mixture on each plate and top with tomato sauce.
  •     Sprinkle with more hot chili powder or salt and pepper, if desired.
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