Egyptian Lentils And Pasta

1. 1

   Cook lentils in a saucepan of simmering water for 25-30 mins, until just tender. Drain.

2. 2

   Meanwhile, cook pasta in boiling salted water according to package directions. Drain.

3. 3

   Heat 3/4 cup of the oil in a large skillet on medium heat. Cook onions, stirring occasionally, for 12-15 mins, until browned and crisp. Remove from pan with a slotted spoon; drain on paper towels. Reserve oil.

4. 4

   Heat 2 tsp oil in a medium skillet on medium heat. Cook garlic and 2 tsp of the cumin for 30 seconds, until fragrant. Add tomatoes and 1/4 cup water and bring to a boil. Stir in vinegar. Remove from heat.

5. 5

   Combine lentils, pasta, rice, remaining 2 tsp cumin, 1/2 the onions and 1/4 cup of the reserved oil in a large serving bowl. Season to taste. Serve topped with tomato sauce and remaining onions.

* Per serving · 4 servings · Values may vary.