Serves
4 people
Egypt
For the sauce:
2 tbsp olive oil
1 small onion, diced finely
2 cloves garlic, crushed
15 oz (425g) can of crushed tomatoes
1 tsp ground coriander
1 tsp ground cumin
Large pinch dried red chili flakes
1 tbsp red wine vinegar
Salt and pepper to taste
2 tbsp olive oil
5 ½ oz (155g) rice, rinsed
1 pint (475ml) vegetable stock
7 oz (200g) lentils, rinsed
7 oz (200g) macaroni
To garnish:
2 large onions, finely sliced
Vegetable oil for frying
First, make the sauce. Heat the oil in a saucepan and add in the onion. Cook until softened, then add in the garlic, taking care not to burn it. Pour over the tomatoes, then stir in the spices and red wine vinegar. Cover and simmer for around 20 minutes, stirring occasionally. Season to taste.
Heat another 2 tbsp of oil in a saucepan, then add the rice and fry until coated in the oil. Pour over the vegetable stock. Bring to the boil, then cover and simmer for 15 to 20 minutes or until the rice is cooked through. Drain and reserve.
In another saucepan, cook the lentils according to the pack instructions until just tender. Rinse under cold water and return to the saucepan.
Cook the macaroni in plenty of boiling, salted water until al dente. Drain and set aside.
To serve, spoon the rice, lentils and macaroni into a large bowl. Spoon over the tomato sauce, then top with the crispy onions.