Middle Eastern Lentils and Pasta
Middle Eastern Lentils and Pasta
Time: 1 hrs
Ingredients
- 3/4 cup lentils
- 3 cups water
- 1/2 teaspoon salt
Directions
- 1 in a small covered saucepan, bring the lentils, water and salt to a boil.
- 2 Reduce the heat and simmer till tender, about 40 minutes, stir occasionally.
- 3 when the lentils are done, drain them if all the water has not been absorbed.
- 4 while the lentils cook, puree the tomatoes, garlic, chile, oil, vinegar and salt in a blender.
- 5 Transfer to a small saucepan and bring to a boil.
- 6 reduce the heat and simmer briskly, uncovered, until thick, about 20-25 minutes.
- 7 stir occasionally, as the sauce begins to cook, and more frequently as it begins to thicken.
- 8 while the lentils and hot sauce simmer, cook the rice. rinse the rice well in a sieve and drain.
- 9 warm the oil in a saucepan and add the rice, water and salt.
- 10 Cover and bring to a boil, then reduce the heat and simmer on very low heat, till the water is absorbed and the rice is done, about 15 minutes.
- 11 meanwhile, pour about 1/2 inch oil inot a medium cast iron or nonstick skillet. on high heat, warm the oil till it is very hot, almost smoking.
- 12 Add about half of the onions,fry, stirring often until the onions are quite brown, about 10 minutes.
- 13 remove and drain on paper towels.
- 14 Sprinkle the onions with 1/8 t of salt.
- 15 repeat with the rest of the onions.
- 16 as you begin to fry the second batch of onions, bring a pot of salted water to a boil for the macaroni. by now, the hot sauce has probably finished cooking, so you have a free burner.
- 17 cook the pasta till al dente and then drain.
- 18 to serve, mound the lentils, macaroni, and rice in adjoining piles on a large platter.
- 19 sprinkle with the fried onions and top with some of the hot sauce.
- 20 serve immediately and serve with more hot sauce.