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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm. | 2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta. | 3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixture over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping. | 4. *Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
penne pasta	2	cups	cooked	-	-	-	-
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
cumin	1	teaspoon	ground divided	7.875	0.929	0.374	0.4677
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
lentil	1	cup	cooked	81.62	17.0478	6.8992	0.4235
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
cinnamon	3/4	teaspoon	ground	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
yellow squash	3	cups	cut	72.39	14.7828	3.8481	1.0287
onion	2	cups	sliced	128.0	29.888	3.52	0.32

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