4 Serves
61 Mins
Bring the brown lentils and water to a boil in a medium saucepan over high heat, then reduce to low and simmer until just par-cooked, about 15 minutes. Drain and season with salt.
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ItalianVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
274 µg / 400 µgCalcium
114 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
180 mg / 420 mgPhosphorus
451 mg / 1,250 mgPotassium
827 mg / 4,700 mgSodium
1626 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
11 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
In the same saucepan, combine the par-cooked lentils with the rice, cooking oil, salt, pepper, and coriander. Sauté over medium-high heat for 3 minutes.
Add warm water to the rice and lentil mixture, bring to a boil, then cover and simmer until the liquid is absorbed and the grains are tender, about 20 minutes. Let rest covered for 5 minutes.
While the rice cooks, boil the elbow macaroni in a separate pot of salted water with a dash of oil until al dente. Drain and set aside.
Toss the onion rings with salt and flour until evenly coated, shaking off any excess. Heat cooking oil in a large skillet and fry the onions until golden brown and crispy.
Warm the chickpeas in the microwave briefly before serving alongside the rice, lentil, and pasta mixture, topped with the crispy onions.
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Egyptian
American