• 3 small saucepans
• wooden spoon
• colandar
• blender
• cast iron or non-stick frying pan
• paper towels
• pot or large saucepan
• platter or large plate

• ¾ c lentils
• 4½ c water
• 2¼ t salt
• 4 c tomatoes, chopped
• 2 cloves garlic, minced
• 1 fresh green chile, chopped
• 3 T vegetable oil
• 1 T red wine vinegar
• 1 c basmati rice
• 4 c small onions, thinly sliced
• 1½ c elbow macaroni

Meanwhile, place tomatoes, garlic, chile, 1 T oil, vinegar, and 1 t salt in blender and purée. Pour into another saucepan over high heat and boil, then reduce heat and simmer with no lid, stirring occasionally at the beginning and more frequently at the end, about 20-25 minutes, until thick.

Meanwhile, rinse the rice and drain. Heat oil in the third saucepan, add rice, 1½ c water, and ½ t salt, cover, and bring to a boil. Reduce to very low heat and simmer about 15 minutes, until rice is cooked and water is gone.

Meanwhile, heat ½ inch of oil in frying pan over high heat until very hot, then add half the onions and fry them stirring frequently, for about 10 minutes, until brown. Place on paper towels to drain, and sprinkle with a dash of salt. Repeat with the other onions.

When the hot sauce is ready, set aside and bring a pot of water to boil for the macaroni. Cook until just tender and drain.

Make piles lentils, rice, and pasta on platter, top of onions and a drizzle of hot sauce. Serve immediately with the remaining hot sauce on the side.

Adapted from The Moosewood Collective's Moosewood Restaurant New Classics: 350 recipes for homestyle favorites and everyday feasts, in which it's called "Middle Eastern Lentils & Pasta."

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