Ingredients:
400 g ( 2 cups) of brown lentil
200 g (1cup ) Egyptian rice
200 g vermicelli
2 large gold onions, Sliced
6 garlic gloves, minced
1/2 cup of sunflower oil
2 tablespoons butter
2 tablespoons butter
500 ml tomato juice
200 g Spaghetti and 200 g macaroni
Salt, cumin and ground black pepper
1 teaspoon hot chili pepper, minced
2 tablespoons white vinegar
200 g caned chickpeas
6 people
10 Min.
50 Min.
Directions:
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1
In a cooking pot add the lentil with 6 cups of water and pinch of cumin and partially cook the lentil (75% done) on a medium heat.
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2
Meanwhile, preheat 1/2 cup of oil in a deep pot to a medium-high heat. Fry onions with a pinch of salt and pepper until golden, drain on a paper towel-lined plate.
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3
In the same pot, fry vermicelli pasta until golden, add rice and fry for 3 minutes.Season with salt and black pepper.
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4
Add boiling lentil to the rice, mix them together and add 1 tablespoon of butter. pour 2 cups from lentil stock. let on a low heat until cooked. You can add more lentil stock during cooking if it needs.
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5
Cook spaghetti and macaroni in a large pan of salted boiling water for 10-12 minutes or according to the packet instructions.
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6
For the tomato sauce, add tomato juice, chilli, vinegar, garlic, chilli pepper, 1 tablespoon of oil, 1 tablespoon butter and mix them together. Season with salt, black pepper and 1 teaspoon of cumin. And cook until reduced to half.
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7
Serve rice and lentil mix with the pasta on top and lay the golden crispy onions over the pasta and finally cover them all with the tomato sauce and chickpeas.
