Ingredients

  • 3/4 cup brown lentils
  • 5 ounces shell pasta (large)
  • 3/4 cup olive oil
  • 2 onions (large, thinly sliced)
  • 3 cloves garlic (crushed)
  • 4 teaspoons ground cumin
  • 15 ounces diced tomatoes
  • 1 tablespoon white vinegar
  • 3 cups long-grain rice (cooked, warm)

Directions

  1. Cook lentils in a saucepan of simmering water for 25-30 mins, until just tender. Drain.
  2. Meanwhile, cook pasta in boiling salted water according to package directions. Drain.
  3. Heat 3/4 cup of the oil in a large skillet on medium heat. Cook onions, stirring occasionally, for 12-15 mins, until browned and crisp. Remove from pan with a slotted spoon; drain on paper towels. Reserve oil.
  4. Heat 2 tsp oil in a medium skillet on medium heat. Cook garlic and 2 tsp of the cumin for 30 seconds, until fragrant. Add tomatoes and 1/4 cup water and bring to a boil. Stir in vinegar. Remove from heat.
  5. Combine lentils, pasta, rice, remaining 2 tsp cumin, 1/2 the onions and 1/4 cup of the reserved oil in a large serving bowl. Season to taste. Serve topped with tomato sauce and remaining onions.
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NutritionView more

1180Calories
Sodium1%DV25mg
Fat66%DV43g
Protein51%DV26g
Carbs57%DV170g
Fiber64%DV16g

PER SERVING *

Calories1180Calories from Fat390
% DAILY VALUE*
Total Fat43g66%
Saturated Fat6g30%
Trans Fat
Cholesterol
Sodium25mg1%
Potassium960mg27%
Protein26g51%
Calories from Fat390
% DAILY VALUE*
Total Carbohydrate170g57%
Dietary Fiber16g64%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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