current country:lb
    [country] => us
    [city] => Ashburn


  • Course: Main Course
  • Skill Level: Moderate
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
Middle Eastern pasta and lentil dish, flavored with sautéed onions.


  • 1 Cup macaroni elbow pasta, cooked according to package directions
  • 1 Cup short grain white rice or Al Wadi Al Akhdar Italian rice
  • 1 Cup brown lentils
  • 4 Cups water
  • 2 Tbsp Al Wadi Al Akhdar extra virgin olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, minced
  • 2 Cups Al Wadi Al Akhdar passata
  • 1/2 Tsp Al Wadi Al Akhdar Hot Sauce
  • Salt and pepper, to taste
  • Oil for frying
  • 1 Onion, sliced thinly, to garnish

Step 1

Cook the rice in 2 cups of water in a covered pot 15 to 20 min or until done.

Step 2

Cook the lentils in the remaining 2 cups of water in a covered pot 30-45 minutes or until tender.

Step 3

Heat the olive oil in a saucepan over medium-high heat. Add the chopped onions and garlic and sauté; about 4 to 5 min or until the onions are translucent.

Step 4

Stir in the tomato sauce and chili, reduce heat to medium-low and simmer for 10-15 min, add a little water if necessary. Season with salt and pepper and set aside.

Step 5

Heat about 1/4 cup of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.

Step 6

Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork. Portion the mixture into individual bowls and spoon some tomato sauce over each portion. Garnish with crispy fried onions and serve.

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