Title: Egyptian lentils
 Categories: Beans, Ethnic, Vegetarian
      Yield: 6 Servings
 
      1 c  Lentils
      2    Fresh chili peppers
  1 1/2 c  Regular rice
  1 1/2 c  Tomato sauce
      1 c  Elbow macaroni
      2 tb Vinegar
      3 tb Oil
      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.