1 1/8 c. brown lentils
1 c. elbow macaroni
1/2 c. long grain rice
Salt
Freshly ground pepper

SAUCE:

2 minced onions
2 crushed cloves garlic
2 tbsp. oil
16 oz. can chopped tomatoes
1 tbsp. wine vinegar
1 chili pepper, crumbled (either fresh or dried)
1 tbsp. chopped parsley
Salt
Freshly ground pepper

Place lentils in saucepan and cover with boiling water. Bring to boil and simmer 30 to 40 minutes. Drain.

Meanwhile, prepare sauce. Fry onions and garlic in oil 5-10 minutes. Stir in tomatoes, vinegar, and chili pepper and simmer 10 minutes until thickened. Add parsley, season to taste.

While sauce is cooking, boil macaroni and rice together in water for 12 minutes. Drain. Mix together lentils, macaroni and rice, season to taste. Place on heated serving dish. Pour tomato mixture over all. Serve hot.