Ingredients
Instructions
Prep ahead
- rinse lentils; slice onions thin for crispy topping.
- measure rice and macaroni; warm 6 cups water for boiling.
- mix sauce seasonings: tomato sauce, vinegar, cumin, chili, minced garlic.
- set heavy skillet for onions; small saucepan for sauce.
Cooking steps
Simmer lentils in salted water 15 min; add rice, cook 12 min more until both tender; drain well.
Boil macaroni 8 min; drain and rinse quickly; fold into lentil-rice mixture; keep warm.
Meanwhile heat 4 tbsp oil in skillet; fry onion slices over medium 12-15 min, stirring, until dark brown and crisp; drain on towel.
In small saucepan sauté minced garlic in 2 tbsp oil 30 sec; add tomato sauce, vinegar, cumin, chili, pinch salt; simmer 10 min.
To serve, mound rice-lentil-pasta mix in bowls; top with warm chickpeas, spoon tomato sauce, and shower with crunchy onions.
(active time ≈ 35 min | total ≈ 50 min)