Ingredients
Ingredients
1 cup of dry lentils
2 cups of uncooked rice
1 cup uncooked elbow macaroni
1 can of chick peas
6 large cloves of garlic
3 large onions
2 cans whole tomatoes
Oil
Salt & pepper to taste
2 Tsp Hot paprika
1 large lemon, juiced
1/8 cup vinegar
1 tsp cumin
1 tsp corriander powder
Preparation
Fried onions: Chop 2 large onions Fry in 1/4 cup of hot oil until brown & crispy Drain on paper towel
Base: Cook the lentils, rice, macaroni (toss macaroni with tbsp oil and some salt) . Open and drain can of chick peas and rinse. Mix all 4 ingredients (above) set aside and keep warm.
Tomato Sauce: Stir-fry in 2 tbsp of : 1 (chopped up) onion 3 (minced) garlic cloves When cooked, add: Add two cans of whole tomatoes Add a cup of water and simmer for about 15 minutes. Blend the sauce until smooth and put back on heat and simmer for 5 minutes. Add Salt & pepper to taste
Side sauces:(can be prepared the day before no heating needed) Hot paprika Sauce: Heat 3 spoons of oil in a small pan Remove from heat Mix in 2 tsp of hot Paprika Add 3 large spoons of tomato sauce (which you already prepared) Serve in small bowl on the side
Garlic Lemon Sauce: Mix 3 minced garlic cloves 1/8 cup white vinegar Lemon juice 1 tsp cumin powder 1 tsp coriander powder Serve in small bowl on the side
Serve: Put the rice and lentil mixture in dishes Put a large spoonful of tomato sauce Sprinkle fried onions over it Serve with side sauces
