| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Beans, Ethnic, Vegetarian |
6 |
Servings |
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 |
tb |
Vinegar |
| 3 |
tb |
Oil |
| 1 |
lg |
Onion |
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 cups 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
tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato
sauce, 1/2 cup 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.
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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