Ingredients

1 C. lentils
2 fresh chili peppers
1 1/2 C. regular rice
1 1/2 C. tomato sauce
1 C. elbow macaroni
2 Tbsp. vinegar
3 Tbsp. oil
1 large onion

Cooking Instructions

Place lentils in a saucepan and cover by 1. Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. Bring 3 C. of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils. . In a small skillet add 1 Tbls. of oil and Saute finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 C. of water, and the vinegar, bring to a boil and simmer for 5 minutes. In another skillet heat 2 Tbls. oil, add onions and Saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately.
 
 
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