KOUSHARY

Steps:

• 1) In med saucepan, bring 4 cups water to boil. Add lentils. Cover, simmer until soft, 20-40 min. (Check during cooking, add more water if needed.) 2) In med nonstick saucepan bring 1 3/4 cups water to boil. Add rice. Cover and immediately turn heat to lowest setting. Let steam for 18 minutes. 3) In another saucepan boil approx. 5 cups water. After boil, add several TB salt and 2 cups pasta. Cook according to package instructions (about 8 min for ditalini). 4) Cover a baking sheet with several layers of paper towels. Set aside. Slice 4 med onions "north to south" from root to opposite end. Now cut each half into VERY thin half-moon slices. Cover bottom of non-stick frying pan with approx 1/4" oil. Heat oil to med-high heat. When it starts to ripple, add onions. Fry until they start to turn golden and get crispy (about 30 min.) Remove with slotted spoon. Drain on paper towels. Reserve oil. 5) When lentils are soft, drain, set aside. When pasta is cooked, drain, set aside. 6) Pour some of the onion frying oil over the lentils. Add 1 TB cumin, stir. 7) Dice 3 onions and several cloves of garlic (I only use 2, but you may like more). Heat several TB oil in frying pan. Add onions, cook until soft and translucent. Add garlic and cook 1 minute. Add crushed tomatoes, bring to boil. Add 2 tsp white vinegar, cayenne pepper (start with small amount, taste, increase to your preferred heat level), salt and pepper. 8) Layer in individual bowls rice, pasta, lentils, sauce, fried onions.