Categories: Beans, Ethnic, Vegetarian 
      Yield: 6 servings 
  
      1 c  Lentils                             1 c  Elbow macaroni 
      2    Fresh chili peppers                 2 tb Vinegar 
  1 1/2 c  Regular rice                        3 tb Oil 
  1 1/2 c  Tomato sauce                        1 lg Onion 
  
  Place lentils in a saucepan and cover by 1".  Turn heat to high, bring to a 
  boil, turn down heat to simmer, and cook covered for 35 minutes or until 
  tender.  Drain and transfer to a large bowl.  Set aside. Bring 3 cups of 
  water to a boil, add rice turn down to simmer for 20 minutes and fluff up 
  rice with a fork and add to lentils.  Boil 2 quarts of water, add elbow 
  macaroni and cook until tender.  Add to lentils..  In a small skillet add 1 
  tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato 
  sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 
  minutes.  In another skillet heat 2 tbls oil, add onions and saute until 
  brown around the edges.  Garnish lentil mixture with the onions and pour 
  the tomato sauce over all.  Serve immediately. 
   
  Posted by Fred Peters.