Recipe by Francine Horne
I found this recipe years ago in a magazine. It is cheap and easy to make. I have simplified it even more.
1 can brown lentils
1 cup uncooked Basmati rice
1 cup uncooked macaroni
2 onions, thinly sliced
2 tbsp olive oil
4 cloves garlic (or 4 teas minced garlic)
1 can crushed tomatoes
1 can chickpeas
1/2 teas (or more!) teas chilli flakes
Salt and black pepper to taste
Crispy Onion Garnish
2 onions, finely sliced
Oil for deep frying
- Boil and cook rice and macaroni separately.
- Meanwhile heat oil in large frying pan over medium heat.
- Add onion and garlic. Cook and stir until onion is lightly browned.
- Pour in the tomatoes and season with chilli flakes.
- Simmer for 10 mins, add a little water if necessary.
- Season with salt and pepper. Set aside.
- For an addional crispy layer of onions, heat 2 tbspns oil in a large frying pan and fry sliced onions until a deep golden brown, stirring frequently.
- Remove with slotted spoon and place on paper towels.
- Mix the cooked rice and the lentils.
- You can put it in layers like the Egyptians do, or just mix it all together. The egyptian way is to start with a bottom layer of mixed rice and lentils. A second layer of macaroni followed by a layer of sauce mix and a top layer of chickpeas. Add the fried onions on top to garnish.