Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Pastas, Side Dishes
Cuisine Mediterranean


  • Stove


  • 5 cups water
  • 1 cup brown rice uncooked
  • 1 cup lentils dried, rinsed, sorted
  • 2 tsp kosher salt divided
  • 1 tsp cinnamon ground, divided
  • 1/2 tsp nutmeg ground, divided
  • 1 cup elbow macaroni brand: Tinkyada Pasta Joy, whole wheat
  • 1/4 cup olive oil extra virgin
  • 1 cup onion thinly sliced
  • 1 cup onion diced
  • 1 tbsp garlic minced
  • 1 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper fresh cracked
  • 28 oz tomato canned, crushed
  • 2 tsp red wine vinegar


  • Boil the cups of water to a boil in a large saucepan then mix in 2 tsp kosher salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg and the lentils. Reduce the heat to medium; simmer for about 7 minutes.
  • Stir in the macaroni; cover and cook 8 minutes then remove from the heat. Keep covered and set to the side.
  • Heat the olive oil in a large skillet over medium-high heat and saute the sliced onions until caramelized. Once cooked transfer to a medium sized bowl.
  • Heat the same skillet with remaining oil over medium heat then saute the diced onion for about 8 minutes. Add in the garlic, cumin, coriander, remaining cinnamon, red pepper flakes, black pepper, and remaining nutmeg; mix well.
  • Stir in the tomatoes, vinegar and remaining salt; cook 8 to 10 minutes or until thickened, stir occasionally to avoid anything from sticking to the bottom of the pan.
  • Gently fluff the rice with a fork; dish into individual bowls, top with sauce and fried onions. Enjoy!

My Notes

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