Egyptian Lentils And Pasta - cooking recipe

Ingredients

3/4 cup brown lentils
5 oz large shell pasta
3/4 cup plus 2 tsp olive oil
2 large onions, thinly sliced
3 cloves garlic, crushed
4 tsp ground cumin
1 can (15 oz) diced tomatoes
1 tbsp white vinegar
3 cups cooked long-grain rice, warm

Preparation

Cook lentils in a saucepan of simmering water for 25-30 mins, until just tender. Drain.
Meanwhile, cook pasta in boiling salted water according to package directions. Drain.
Heat 3/4 cup of the oil in a large skillet on medium heat. Cook onions, stirring occasionally, for 12-15 mins, until browned and crisp. Remove from pan with a slotted spoon; drain on paper towels. Reserve oil.
Heat 2 tsp oil in a medium skillet on medium heat. Cook garlic and 2 tsp of the cumin for 30 seconds, until fragrant. Add tomatoes and 1/4 cup water and bring to a boil. Stir in vinegar. Remove from heat.
Combine lentils, pasta, rice, remaining 2 tsp cumin, 1/2 the onions and 1/4 cup of the reserved oil in a large serving bowl. Season to taste. Serve topped with tomato sauce and remaining onions.