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1
After soaking the lentils overnight, rinse well under cold water.
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2
Bring four cups of water to a boil and add the lentils.
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3
Boil for 5 minutes then add the rice.
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4
Cover and allow to simmer on low heat for about half an hour or until the rice is cooked.
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5
Set aside.
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6
Fill a large pot with salted water and bring to a boil over high heat.
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7
Add the macaroni and cook uncovered to an al dente bite.
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8
Drain well in a colander.
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9
Return the macaroni to the empty pot and cover to keep warm.
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10
Heat 2 tablespoons of olive oil in a large skillet and add the chopped onion.
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11
Cook over medium heat until the onion begins to brown, then add the garlic and continue to cook for another minute.
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12
After the onion has browned, remove 3 tablespoons of garlic-onion mixture and drain on a paper towel-lined plate.
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13
Reserve this for the garnish
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14
Mix in the vinegar with the rest of the mixture in the pot.
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15
Add the spices, tomato paste, 1 teaspoon of black pepper, 2 1/2 teaspoons salt, cumin, cayenne and red pepper flakes.
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16
Bring to a boil, then reduce heat to medium-low and simmer about 12 minutes.
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17
Keep half a cup of boiling water on hand while cooking and add as much as needed along the way so that you end up with sauce-like consistency.
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18
If using dry garbanzo beans, drain (after soaking overnight) and boil for one hour with 4 cups of water.
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19
If using canned beans, then rinse them thoroughly.
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20
Serve by placing a spoonful of rice, then macaroni, then lentils, followed by the garbanzo beans.
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21
Top the dish with the tomato sauce and garnish with fried onion.
