Egyptian Lentils Rice and Macaroni

Although a vegetarian dish, this gets eaten with reckless abandon by carnivores. it sounds way too healthy (and it is) but dang! it is GOOD. try it. give about 45 minutes from start to finish. If you don't have cooked brown rice lying around, start that first and foremost. (This is modified from a recipe from joy of cooking and embellished with touches I figured out from an Egyptian restaurant in Washington DC).

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil
• 1⁄2 onion, finely chopped
• 2  minced garlic cloves
• 3⁄4 cup brown lentils, rinsed
• 2  cups water
• 1 (28 ounce) can  petite diced tomatoes (or reg diced whirred in the blender)
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon ground allspice
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups dry pasta (macaroni works best)
• 1⁄2 teaspoon cumin seed
• 1  tablespoon  additional olive oil
• 1  cup cooked brown rice
• 1⁄2 can  drained garbanzo beans (optional)

Directions

1. In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
2. Add garlic. cook about 45 seconds.
3. Add lentils and water. bring to a boil.
4. Lower heat to med low, cook about 25 minute covered.
5. Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
6. Cover, and Cook 10 minutes.
7. Meanwhile cook pasta in boiling water. drain.
8. Save that pot, you will need it shortly.
9. Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
10. In that saved empty pasta cooking pot, heat one Tbs oil.
11. Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
12. Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).