Middle Eastern Lentils and Pasta

“This is from Moosewood New Classics - a great blend of textures. Great when you top the whole thing with plain yogurt.”

Ingredients Nutrition


  1. in a small covered saucepan, bring the lentils, water and salt to a boil.
  2. Reduce the heat and simmer till tender, about 40 minutes, stir occasionally.
  3. when the lentils are done, drain them if all the water has not been absorbed.
  4. while the lentils cook, puree the tomatoes, garlic, chile, oil, vinegar and salt in a blender.
  5. Transfer to a small saucepan and bring to a boil.
  6. reduce the heat and simmer briskly, uncovered, until thick, about 20-25 minutes.
  7. stir occasionally, as the sauce begins to cook, and more frequently as it begins to thicken.
  8. while the lentils and hot sauce simmer, cook the rice. rinse the rice well in a sieve and drain.
  9. warm the oil in a saucepan and add the rice, water and salt.
  10. Cover and bring to a boil, then reduce the heat and simmer on very low heat, till the water is absorbed and the rice is done, about 15 minutes.
  11. meanwhile, pour about 1/2 inch oil inot a medium cast iron or nonstick skillet. on high heat, warm the oil till it is very hot, almost smoking.
  12. Add about half of the onions,fry, stirring often until the onions are quite brown, about 10 minutes.
  13. remove and drain on paper towels.
  14. Sprinkle the onions with 1/8 t of salt.
  15. repeat with the rest of the onions.
  16. as you begin to fry the second batch of onions, bring a pot of salted water to a boil for the macaroni. by now, the hot sauce has probably finished cooking, so you have a free burner.
  17. cook the pasta till al dente and then drain.
  18. to serve, mound the lentils, macaroni, and rice in adjoining piles on a large platter.
  19. sprinkle with the fried onions and top with some of the hot sauce.
  20. serve immediately and serve with more hot sauce.

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