Ingredients
- Brown Lentils (1.5 cups)
- Rice (1.5 cups)
- Coriander (0.5 tsp)
- Macaroni (2 cups)
- Chickpeas (1 can)
- Onion (1 large)
- Salt (to taste)
- Vegetable Oil (0.5 cup)
Instructions
Steps
- Cook the lentils: In a medium pot, bring 1 1/2 cups brown lentils and 4 cups water to a boil. Lower the heat and simmer for 15-17 minutes until just tender. Drain and season with a bit of salt.
- Prepare the rice: Rinse 1 1/2 cups rice that has been soaked. In the same pot, combine the par-cooked lentils and rice with 1/2 cup vegetable oil, salt, pepper, and 1/2 tsp coriander. Cook for 3 minutes, stirring regularly.
- Cook the rice and lentils: Add enough warm water to cover the mixture by about 1 1/2 inches (approx. 3 cups water). Bring to a boil, then cover and cook for about 20 minutes until the liquid is absorbed and both rice and lentils are cooked. Let sit covered for 5 minutes.
- Prepare the pasta: While the rice cooks, boil 2 cups macaroni in salted water until al dente. Drain.
- Warm the chickpeas: Heat the canned chickpeas in the microwave before serving.
- Make the crispy onion topping: Slice 1 large onion and sprinkle with salt. Toss in flour to coat and shake off excess. In a skillet, heat more oil over medium-high heat and fry the onion rings, stirring frequently until they are golden brown and crispy (15-20 minutes).