Ingredients
- 1 cup dry lentils
- 1 cup dry basmati rice
- 1 cup spaghetti, broken into small pieces
- 2 small onions, grated
- 4 cloves garlic, pressed
- 1/2 cup extra virgin olive oil
- 1 pound tomatoes, grated
- 1/4 tsp red chili pepper flakes (optional)
- salt and pepper, to taste
For Crispy Onion Topping:
- 1/2 cup extra virgin olive oil for frying
- 1 large onion cut into rings
- 1/4 cup all purpose flour
Method
- Boil lentils and a dash of salt in water for 30 minutes. Drain and set aside.
- Cook rice in a pot with a dash of salt in 2 cups water for approximately 15 minutes. Once rice is cooked, cover the pot with a tea towel.
- Boil spaghetti with a dash of salt according to package directions. Mix with a Tablespoon of oil and cover the pot.
- In another pot, add olive oil, onions and garlic, saute 2 minutes, add chopped tomatoes, pepper flakes, salt and pepper and mix well. Add salt and pepper to taste and simmer for 15 minutes.
- Gently mix together lentils, rice and spaghetti. Serve with a dollop of the tomato sauce.
- For Crispy Onion Topping:
- Heat the olive oil to medium high heat.
- Toss onion rings in flour and shake off excess.
- Fry until crispy, about 15 to 20 minutes. Drain on paper towels, salt lightly (if desired) and then top lentil dish with crispy onions.