For 4 Person(s)


  • 2 onions, chopped
  • 3 (or 4) cups water
  • 1 cup small lentils
  • 1 cup rice
  • 1 cup elbow macaroni
  • 1 can tomato sauce
  • 6 (or 7) cloves garlic
  • 1 1/2 tsp cumin
  • 1 tsp red chili pepper (can increase to 1.5 depending on the level of spiciness you like)
  • 1 cup vinegar


Rice and lentil layer:

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). 

Pasta layer: 

Boil elbow macaroni in water. Drain when done. Set aside. 

Tomato sauce:

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. 

Special sauce: 

Smash 2-3 cloves of garlic. 

Add 1 cup of vinegar and 1 tsp crushed red chili pepper.

Layering time: 

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.