Egyptian Lentils And Pasta

• 3/4 cup brown lentils
• 5 oz large shell pasta
• 3/4 cup plus 2 tsp olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, crushed
• 4 tsp ground cumin
• 1 can (15 oz) diced tomatoes
• 1 tbsp white vinegar
• 3 cups cooked long-grain rice, warm

1. Cook lentils in a saucepan of simmering water for 25-30 mins, until just tender. Drain.
2. Meanwhile, cook pasta in boiling salted water according to package directions. Drain.
3. Heat 3/4 cup of the oil in a large skillet on medium heat. Cook onions, stirring occasionally, for 12-15 mins, until browned and crisp. Remove from pan with a slotted spoon; drain on paper towels. Reserve oil.
4. Heat 2 tsp oil in a medium skillet on medium heat. Cook garlic and 2 tsp of the cumin for 30 seconds, until fragrant. Add tomatoes and 1/4 cup water and bring to a boil. Stir in vinegar. Remove from heat.
5. Combine lentils, pasta, rice, remaining 2 tsp cumin, 1/2 the onions and 1/4 cup of the reserved oil in a large serving bowl. Season to taste. Serve topped with tomato sauce and remaining onions.

brown lentils, shell pasta, olive oil, onions, garlic, ground cumin, tomatoes, white vinegar, rice

Taken from recipes-plus.com/api/v2.0/recipes/30778 (may not work)