Middle Eastern Lentils And Pasta

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This is from moosewood new classics - a great blend of textures. great when you top the whole thing with plain yogurt.

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Steps

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In a small covered saucepan , bring the lentils , water and salt to a boil.

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Reduce the heat and simmer till tender , about 40 minutes , stir occasionally.

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When the lentils are done , drain them if all the water has not been absorbed.

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While the lentils cook , puree the tomatoes , garlic , chile , oil , vinegar and salt in a blender.

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Transfer to a small saucepan and bring to a boil.

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Reduce the heat and simmer briskly , uncovered , until thick , about 20-25 minutes.

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Stir occasionally , as the sauce begins to cook , and more frequently as it begins to thicken.

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While the lentils and hot sauce simmer , cook the rice.

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Rinse the rice well in a sieve and drain.

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Warm the oil in a saucepan and add the rice , water and salt.

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Cover and bring to a boil , then reduce the heat and simmer on very low heat , till the water is absorbed and the rice is done , about 15 minutes.

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Meanwhile , pour about 1 / 2 inch oil inot a medium cast iron or nonstick skillet.

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On high heat , warm the oil till .

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Ingredients

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lentils, water, salt, fresh tomatoes, garlic cloves, fresh green chile, vegetable oil, red wine vinegar, basmati rice, small onion, salt water, elbow macaroni, plain yogurt