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1
Heat 1 tablespoon vegetable oil in a saucepan over medium to high heat.
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2
Stir in rice for a few minutes until totally coated with oil.
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3
Add 3 cups water and 1 teaspoon of salt.
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4
Bring to the boil, then reduce heat to low, cover, and simmer for about 25 minutes until the rice is tender and all the liquid has been absorbed.
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5
Cook the macaroni in lightly salted boiling water (about 8-10 minutes) until it is al dente.
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6
Strain in a colander and return to pot and keep covered.
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7
Set aside.
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8
Soak the lentils in water for about half an hour, then drain and rinse, twice.Measure two cups of water, add the lentils and bring to a boil.
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9
Cover and reduce heat to low.
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10
Simmer for about 20 minutes until lentils are tender.
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11
Add half a teaspoon of salt.
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12
Put one tablespoon of oil into a large frying pan and heat.
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13
Add the onions and cook on medium/high heat for about 10 minutes until the onions are browned.
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14
Add garlic and cook for another minute and then drain the mixture on a paper towel.
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15
Take half of the onion mixture, place into a saucepan and add the vinegar, chopped tomatoes, tomato paste, pepper 2 teaspoons of salt, the cumin and the cayenne pepper and bring to a boil.
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16
Mixture should have a thick sauce like consistency.
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17
If it feels like a paste, add half a cup of boiling water.
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18
Reduce heat to medium-low and simmer 15 minutes.
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19
To serve, do so in a layering pattern by placing a serving spoon of rice, topping it with a serving spoon of macaroni, followed by the same amount of lentils.
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20
Sprinkle the countenance with some of the browned onions, and then top with tomato sauce.
