For 4 Person(s)
Fry the onions until browned. Take half of it out and set aside. Leave the other half in the pot.
Pour 2 cups water over the potted onion, bring to boil until water turns brown.
Rinse 1 cup lentils, pour it in the browned water and bring to boil for 5 minutes and simmer until lentils become semi-soft (about 20 minutes).
Add new water to the lentils, then add rice to the lentil mixture.
Bring to boil for 2- 3 minutes, stirring constantly.
Make sure there is 2 inches of water above mixture. Add salt to taste.
Simmer until rice is cooked (about 20 minutes).
Boil elbow macaroni in water. Drain when done. Set aside.
Smash and fry 4 cloves of garlic in oil.
When color turns gold, pour in 1 large can of tomato sauce.
Add 1.5 tsp cumin and salt to taste.
Smash 2-3 cloves of garlic.
Add 1 cup of vinegar and 1 tsp crushed red chili pepper.
Pour the rice/lentil mixture in a pan.
Cover with macaroni.
Add the tomato sauce.
Garnish with the remaining fried onion.
And finally, pour the garlic-vinegar sauce on top.