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Rice, Macaroni and Lentils with Tomato Topping
By : Rehana KhambatyCategory : Khichdis, Onion, Tomatoes
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Place the lentils in a saucepan and cover with plenty of boiling water.
- Bring to the boil, then cover and simmer for 30-50 mins, depending on the age and size of the lentils. Drain the lentils.
- Meanwhile, prepare the sauce.
- Fry the onions and garlic in the oil for 5-10 mins. until the onions soften.
- Stir in the tomatoes, vinegar and chilli, and simmer for 10 mins. until the mixture thickens.
- Add the parsley and season to taste.
- While the topping is cooking, boil the macaroni and rice together in a saucepan of water for 12 mins.
- Drain. Mix together the lentils, macaroni and rice, season to taste and place on a heated serving dish.
- To serve, pour the tomato sauce over the lentil mixture and eat hot.
Ingredients:
225 g - brown lentils
100 g - macaroni
100 g - long grain rice
salt and black pepper to taste
225 g - brown lentils
100 g - macaroni
100 g - long grain rice
salt and black pepper to taste
For the sauce:
400 g - chopped tomatoes
2 - onions, finely chopped
2 cloves - garlic, crushed
2 tbsp - oil
1 tbsp - vinegar
1 - fresh or dried red chilli, chopped or crumbled
1 tbsp - fresh chopped parsley
salt and black pepper to taste
RECIPES BY REHANA KHAMBATY
