2 cups long grain rice (like basmati)
1/2 cup brown lentils
125 ml olive oil
1 finely chopped onion
1/2 cup small macaroni
5 ml ground cumin
1.5 cups chicken stock
Salt and pepper
2 onions, finely chopped
1/4 cup vegetable oil
*
For the tomato sauce (medium spicy-hot)
1 (14 oz) can of tomatoes
1/2 cup onion, finely chopped
30 ml olive oil
5 ml harissa (or just use hot chili sauce)
*****
To make the spicy tomato sauce:
Put all ingredients (as listed for the tomato sauce above) in a saucepan, stir, and bring to a boil. Turn heat low, simmer 25 min. Stir. Keep warm
To make the rice and lentil mixture:
1. Rinse rice until water runs clear and then soak for 2 hours.
2. Wash lentils. Soak 30 minutes. Just-cover the lentils with fresh water and cook for 15 minutes. Do not overcook.
3. Heat 30 ml of olive oil in a pan and sauté one cup of finely chopped onion until brown.
4. Cook pasta in salted water until al dente. Drain. Put to side.
5. Drain lentils and rice. Add lentils, rice and cumin to the saucepan with the cooked onion. Cook for one minute, add chicken stock, some salt and pepper. Bring to boil, then simmer. Let the rice and lentil mixture cook, uncovered for about 20 minutes, by which time the liquid will have been absorbed. Stir in pasta.
6. In the meantime, brown the remaining 2 cups of onion in vegetable oil and scatter on top of rice mixture.
Serve with tomato sauce on the side.
