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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally. | 2. Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube. | 3. For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes. | 4. Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside. | 5. Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels. | 6. To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	500			40810.0	8523.9	3449.6	211.75
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
elbow macaroni	2	cups		-	-	-	-
oil	1	cup		1795.8	0.0	0.574	203.93400000000003
garlic clove	2		crushed	-	-	-	-
hot chili pepper	1	hot	chopped	-	-	-	-
tomato	4		chopped	160.8396	34.7592	7.8633	1.7871
water	1/2	cup		0.0	0.0	0.0	0.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
onion	1		cut	64.0	14.944	1.76	0.16

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