My friends Sean & Sheyenne recently went to Egypt to visit her parents. I loved looking at their pictures while they were gone and reading about their adventure! A couple weeks ago Sheyenne posted this recipe that was a meal they had had in Egypt. If you know me, I was pretty excited to see rice, lentils AND pasta in the list of ingredients (with that many carbs it HAS to be delicious!) I quickly learned that Sheyenne wasn't lying when she said she used every burner on her stove to make this. Here are the pans I used! 2 cups rice 1 Tbl vegetable oil 3 cups water 2 cups elbow macaroni 1 cups dried lentils 2 onions, chopped 4 cloves garlic, chopped 1 can chickpeas 3 Tbl white vinegar 1 can diced tomato 1 can tomato sauce 2 ½ tsp cumin Dried friend onion 1. Start by stirring rice into the vegetable oil until it is all coated. Add 3 cups of water. Bring the water to a boil. Cover and reduce heat. Cook for 20 – 25 minutes. 2. Cook elbow macaroni as instructed on box. 3. Add