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 one cup of lentils to two cups of boiling water (salt the water a little bit while it’s boiling). Cover and reduce heat. Cook for about 15 -20 minutes, or until they are the desired consistency.
4. Heat up a can of chickpeas
5. Add the onion/garlic chop to 2 Tbl vegetable oil. Cook and stir these for about 10 minutes until they are golden brown.
6. Once the onions are browned, add white vinegar.
7. Add in diced tomatoes, tomato sauce and cumin. Shake in some salt and fresh ground black pepper. Let the sauce come to a boil, then simmer for about 12 minutes.
Start with a layer of rice, then add the pasta. Add fried onions, chickpeas and lentils in separate lines on top of rice/pasta (or experiment in your presentation!)
Finally, add the sauce to the top. You can put the sauce in a bowl and just spoon some in on each bite if you prefer.
I LOVED the crunch of the onions in each bite..and I almost skipped this ingredient because I didn't have it on hand! Very filling and very yummy - which is good, because I'll be eating it for lunch for the rest of the week!
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 one cup of lentils to two cups of boiling water (salt the water a little bit while it’s boiling). Cover and reduce heat. Cook for about 15 -20 minutes, or until they are the desired consistency.
4. Heat up a can of chickpeas
5. Add the onion/garlic chop to 2 Tbl vegetable oil. Cook and stir these for about 10 minutes until they are golden brown.
6. Once the onions are browned, add white vinegar.
7. Add in diced tomatoes, tomato sauce and cumin. Shake in some salt and fresh ground black pepper. Let the sauce come to a boil, then simmer for about 12 minutes.
Start with a layer of rice, then add the pasta. Add fried onions, chickpeas and lentils in separate lines on top of rice/pasta (or experiment in your presentation!)
Finally, add the sauce to the top. You can put the sauce in a bowl and just spoon some in on each bite if you prefer.
I LOVED the crunch of the onions in each bite..and I almost skipped this ingredient because I didn't have it on hand! Very filling and very yummy - which is good, because I'll be eating it for lunch for the rest of the week!
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