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

Place lentils in a saucepan and cover with plenty of boiling water. Bring to a boil, then cover and simmer for 30-50 minutes. Drain the lentils.

Meanwhile, prepare the sauce.

SAUCE:

2 onions, minced
2 cloves garlic, crushed
2 tbsp. oil
16 oz. canned chopped tomatoes
1 tbsp. wine vinegar
1 red chili pepper, chopped or crushed
1 tbsp. chopped parsley
Salt
Freshly ground pepper

Fry the onions and garlic in oil for 5-10 minutes until the onions are soft. Stir in tomatoes, vinegar, and chili pepper and simmer for 10 minutes or until mixture thickens. Add parsley and season to taste.

Boil the macaroni and rice together in a saucepan of water for 12 minutes; drain. Mix together the lentils, macaroni, and rice.

To serve, pour the tomato sauce over the lentil mixture and eat hot.