Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lentils and Tomato Sauce With Macaroni and Fried Onions Recipe
    Lost? Site Map

    Lentils and Tomato Sauce With Macaroni and Fried Onions

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    TasteTester's Note:

    Always on the lookout for a good vegetarian recipe, I found this in Joy of Cooking. The whole family loved it -- even my picky husband -- and it's a good way to use up the lentils I always have left over after making lentil soup. Although the recipe calls for 3 cups of water, I highly recommend using 2 cups of vegetable broth and 1 cup of water to give this dish a richer flavor.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the olive oil in a large skillet over medium-low heat. Add the diced onions and cook, stirring, until the onions are golden brown, about 20 minutes, being careful not to let them get too dark. Remove half of the onions and reserve. Stir the garlic into the remaining onions and cook for 1 minute.
    2. 2
      Stir the lentils and water (or water/broth combo) into the onion mixture. Cover and bring to a boil. Reduce the heat to medium-low and cook until the lentils are tender, about 25 minutes.
    3. 3
      Stir in the tomatoes, cumin, coriander, and allspice. Cover and cook for 10 minutes. Uncover and simmer, stirring to break up the tomatoes, until the mixture is thickened, about 10 minutes. Season with salt and pepper.
    4. 4
      Meanwhile, cook the pasta in plenty of boiling salted water until tender but firm, about 10 minutes. Drain. Quickly dry the pasta cooking pot and add the reserved onions along with the cumin seeds. Cook, stirring over medium-high heat until the onions are sizzling. Add the drained macaroni and stir to combine. Taste and adjust the seasonings. To serve, spoon the macaroni into individual bowls and top with a ladleful of the spiced lentils. Sprinkle with red pepper flakes to taste, if desired.

    Ratings & Reviews:


    Nutritional Facts for Lentils and Tomato Sauce With Macaroni and Fried Onions

    Serving Size: 1 (438 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 309.0
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 405.8 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 8.2 g
    Sugars 9.0 g
    Protein 11.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes