* Ingredients
– 150g (2⁄3 cup) dried red whole lentils (see tip)
– 80ml (1 ⁄3 cup) extra virgin olive oil
– 3 brown onions, halved, thinly sliced
– 330g (11 ⁄2 cups) medium-grain white rice
– 1 tsp ground cumin
– 105g (1 cup) dried elbow pasta
– 2 garlic cloves, crushed
– 400g can diced tomatoes
– 2 tsp white vinegar
– 125g can chickpeas, rinsed, drained
Step 1
Cook the lentils in a saucepan of boiling water for 25-30 minutes or until just tender. Drain. Cover to keep warm.
Step 2
Meanwhile, heat 60ml (1 ⁄4 cup) oil in a separate saucepan over medium heat. Add onion . Cook, stirring occasionally, for 8-10 minutes or until golden. Use tongs to transfer onion to a plate lined with paper towel. Add rice and cumin to pan and cook, stirring, over medium-high heat for 1 minute or until aromatic. Add 560ml (21 ⁄4 cups) water and bring to a simmer. Season with salt. Reduce heat to low. Cover. Cook for 13 minutes or until rice is tender. Remove from heat. Set aside for 5 minutes. Use a fork to separate grains. Cover to keep warm.
Step 3
While rice is cooking, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Step 4
Heat remaining oil in a small saucepan over medium-high heat. Add garlic . Cook, stirring, for 30 seconds or until aromatic. Add tomatoes and 60ml (1 ⁄4 cup) water then season with salt. Bring to a simmer. Reduce heat to medium and simmer, uncovered, for 5 minutes or until thickened slightly. Add vinegar and chickpeas . Cook, stirring, for a further 1 minute or until well combined.
Step 5
Transfer the rice to a large serving plate and top with the lentils, pasta, tomato mixture and onion.
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