Kosher

Ingredients for 3 servings:

• 1 cup rice
• 1 cup lentils, brown
• 1 cup pasta (Ditali Lisci)
• 1 handful of vermicelli
• 1 m.-sized onion(s)
• ½ cup tomato paste
• butter
• Vinegar
• Sugar
• Salt
• chili
• n. B. spice(s)
• Handful of flour

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

vegetarian

Wash the lentils and soak for at least 1 hour, then drain. Wash the rice and soak for at least 1/2 hour, then drain. Bring salted water to a boil and cook the noodles until al dente. Drain the water and keep the noodles warm in the pot. Dice the onions or cut them into half rings, dust them with a little flour and salt, and brown them in 2-3 tablespoons of butter in a pan. Pat dry with a paper towel. Set aside. Cook the lentils with about 2 cups of water and a little salt in a medium saucepan, tasting them occasionally and adding more water if needed. Meanwhile, prepare the rice. Toast the vermicelli in a medium saucepan with a little oil or butter until they begin to brown. Then quickly add the rice and stir a little, adding water until the rice is covered by about 2 cm. Add a generous pinch of salt and cook the rice over low heat. When the rice and lentils are tender, gently mix them together. In a small pan, combine about 5 or more tablespoons of tomato paste and enough water to make the mixture the consistency of a sauce. Add the sugar and dissolve. Season with vinegar and chili, and any other spices you like. The sauce should taste sweet and sour, with a slightly spicy finish. Transfer to a bowl. Alternatively, you can use strained tomatoes instead of tomato paste. Serve with rice and lentils, followed by the pasta. Top with the fried onions and sauce. You can also cook the lentils and rice together, but keep in mind that the cooking times will vary. It’s important to wash the rice to remove the starch and prevent it from becoming mushy.