Equipment
Measuring cups
Measuring spoons
Wooden spoon
saucepan
2 large pots
large bowl
colander
skillet
Ingredients
1 tablespoon vegetable oil
2 cups uncooked white rice
3 cups water
1 teaspoon salt
1 (16ounce) package uncooked elbow macaroni
1 cup beluga lentils, soaked in water
½ tablespoon vegetable oil
5 onions, minced
2 cloves garlic, minced
3 tablespoons distilled white vinegar
4 ripe tomatoes, diced
½ cup tomato paste
1 ½ teaspoons salt
1 teaspoon black pepper
2 ½ teaspoons ground cumin
¼ teaspoons cayenne pepper
Directions
Heat 1 tablespoon vegetable oil in a saucepan over medium heat.
Stir in the rice; continue stirring until rice is coated with oil, about 3 minutes.
Add 3 cups water and 1 teaspoon of salt.
Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil.
Cook the macaroni uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 8 minutes.
Drain well in a colander.
Return macaroni to cooking pot, cover and keep warm.
Soak lentils for 30 minutes. Drain and rinse; drain again.
Bring 2 cups water to a boil in a pot and stir in lentils.
Bring to a boil; cover and reduce heat to low.
Simmer until lentils are tender 15 or 20 minutes.
Stir in ½ teaspoon salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes.
Onions should be a nice caramelized brown color. Add garlic and cook another minute.
Remove from pan, drain on a paper towel-lined plate. Place half the onion mixture into the saucepan.
Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 ½ teaspoons salt, cumin, and cayenne (if using).
Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
Serve by placing a spoonful of rice, then macaroni, and then the lentils on the serving plates.
Sprinkle with some of the browned onions, then top with tomato sauce.
Enjoy!