Egyptian Lentils

Directions

Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender.

Drain and transfer to a large bowl. Set aside.

Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils.

Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.

In a small skillet add 1 tbl of oil and sauté finely chopped peppers for 2 minutes. Add the tomato sauce, ½ cup of water, and the vinegar, bring to a boil and simmer for 5 minutes.

In another skillet heat 2 tbls oil, add onions and sauté until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all.

Serve immediately.