¾ cup brown lentils                                           2 large onions, chopped

4 cups water                                                       4 cloves garlic, minced

¾ cup uncooked long grain rice                      1 (15.5 oz) can diced tomatoes

1 cup elbow macaroni                                       ¼ tsp red pepper flakes or to taste

2 Tbsp vegetable oil                                           salt and pepper to taste

Combine the lentils and water in a large saucepan. Bring to a boil then simmer over medium heat for 25 minutes. Add the rice to the lentils and continue to simmer for an additional 20 minutes or until rice is tender.

Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic. Cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.

In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

Makes 4 servings.

(Recipe retrieved from www.Allrecipes.com)

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