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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Preparation Time

  Cooking Time - 95 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. | 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm. | 3. Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt. | 4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate. | 5. Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes. | 6. Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
white rice	2	cups	uncooked	1350.5	295.815	26.381	2.4419999999999997
water	3	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
elbow macaroni	1	package	uncooked	-	-	-	-
beluga lentil	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	5		minced	320.0	74.72	8.8	0.8
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
white vinegar	3	tablespoons	distilled	8.046	0.0179	0.0	0.0
tomato	4		ripe diced	248.2759	55.0525	12.9535	2.1589
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
salt	1	1/2 teaspoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cumin	2 1/2	teaspoons	ground	19.6875	2.3226	0.935	1.1692
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.