I’ve included a similar recipe on the blog in the past, but I’m sharing this one inspired by Suzy at The Mediterranean Dish.
1 large onion, sliced into thin rings
Cooking oil
1 small onion, grated
4 garlic cloves, minced
1 tsp ground coriander
1/2 –1 tsp crushed red pepper flakes (optional)
1 can tomato puree
Salt and pepper
1–2 tbsp white vinegar
1 tin brown lentils, rinsed and drained
1 1/2 cup white rice
1/2 tsp each salt and pepper
1/2 tsp coriander
2 cups elbow pasta
1 can chickpeas, rinsed, and drained
Method:
Slice the onion into rings, and cook slowly in 2 tablespoons oil for up to 15 minutes until crispy.
To make the sauce, heat 1 tbsp cooking oil in a saucepan. Add the grated onion and cook until the onion turns clear. Add garlic, coriander and red pepper flakes and cook for about 30 seconds. Stir in tomato puree and pinch of salt. Simmer and cook until the sauce thickens (approx 15 minutes).
Stir in the white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
Combine lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add enough warm water to cover the rice and lentil mixture by about 4 cm. Bring to the boil, cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).
Cook the pasta according to packet instructions.
To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the pasta and 1/2 of the tomato sauce, then the chickpeas, then the crispy onions for garnish. Serve the remaining tomato sauce on the side.
thefuelledfurnace 