Directions
- Prepare the Fried Onions
Heat the oil in a saucepan over medium-high heat.
Fry the onions in batches until golden brown and crispy.
Transfer to a paper towel-lined tray.
Lightly season with salt.
Place in a low oven (225–250°F / 110–120°C) for 15–30 minutes to remove excess oil.
Reserve the onion-flavored oil for the rice.
- Cook the Lentils and Pasta
In the same saucepan, add the lentils and about 3 cups boiling water.
Season with salt, pepper, and cumin.
Simmer for 10–20 minutes until the lentils are almost tender.
Add the pasta and cook for another 5 minutes.
- Prepare the Rice
In a separate pot, heat the reserved onion oil.
Add the rice and season with salt, pepper, and cumin.
Stir for 2–3 minutes.
Add the lentil-pasta mixture with its cooking liquid.
Add a little extra boiling water if needed so the liquid just covers the rice.
Cover and cook on low heat for 15–20 minutes until tender.
Turn off the heat and let rest, covered.
- Make the Garlic Tomato Sauce
Heat the oil in a skillet.
Add the garlic and cook for 1–2 minutes without browning.
Stir in cumin and cayenne pepper.
Add the tomato sauce and salt.
Simmer for a few minutes.
Gradually add vinegar to taste.
Add a little water if needed to reach the desired consistency.
