There are variations of this dish all over the Middle East, but this vegan-friendly dish is especially handy for Coptic Christians in Egypt during Lent when they abstain from meat, seafood and dairy for 40 days.
Ingredients
- 200g dried brown lentils
- 80ml (1/3 cup) extra virgin olive oil
- 2 brown onions, halved, thinly sliced
- 330g (1½ cups) medium-grain white rice
- 1 tsp ground cumin
- 145g (1 cup) macaroni
- 2 garlic cloves, crushed
- 400g can diced Italian tomatoes
- 2 tsp white vinegar
- 1/4 cup fresh continental parsley leaves
Method
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Step 1Cook lentils in a medium saucepan of boiling water for 20-25 minutes or until just tender. Drain.
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Step 2Meanwhile, heat ¼ cup oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 8-10 minutes or until browned. Using tongs, transfer onions to a paper towel-lined plate and set aside.
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Step 3Add rice and cumin to large saucepan and cook, stirring, over medium-high heat for 1 minute or until fragrant. Add 2¼ cups water and bring to a simmer. Season with salt. Reduce heat to low and cook, covered, for 13 minutes or until rice is tender. Remove from heat and stand for 5 minutes.
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Step 4Meanwhile, cook macaroni in a saucepan of boiling water for 8-10 minutes or until just tender. Drain.
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Step 5Heat remaining oil in a small saucepan over medium high heat. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add tomatoes and ¼ cup water, then season with salt. Bring to a simmer over medium heat and simmer, uncovered, for 5 minutes or until sauce thickens slightly. Add vinegar and cook for a further 1 minute.
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Step 6Add lentils and pasta to rice mixture and toss to combine. Serve rice mixture topped with sauce and sprinkled with onion and parsley.
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