Cooking time
30 mins
Deidre Rooney

This is delicious served with Greek-style yoghurt and the spicy tomato sauce. Just add a seeded and chopped chilli to the sauce to give it a little kick and, ideally, purée it before you serve it with this dish.

From the grocer


Quantity Ingredient
70g brown lentils
50g long-grain white rice
90ml olive oil
50g small macaroni
salt and freshly ground black pepper
1/2 teaspoon ground cumin
200ml chicken, meat or vegetable stock, or water

From the greengrocer

Quantity Ingredient
2 onions, roughly chopped


  1. Rinse the lentils and soak them in cold water for 30 minutes. Rinse the rice until the water runs clear, then leave to soak for 30 minutes. Drain.
  2. Heat 60 ml of the olive oil in a frying pan over a medium– low heat and sauté the onions until browned and starting to caramelise. This should take about 15 minutes. You’ll need to keep an eye on the pan and stir from time to time, as you don’t want them to burn. Remove from the heat and set aside.
  3. Cook the macaroni in lightly salted boiling water until al dente, then drain. Heat 1 tablespoon of the oil in a frying pan over a medium heat and sauté the cooked pasta until it starts to colour at the edges. Set aside.
  4. Heat the remaining oil in a heavy-based saucepan over a medium heat. Stir the lentils and rice around in the oil and add the cumin. Cook for about 1 minute, then add the stock and season with salt and pepper.
  5. Let the rice and lentils simmer uncovered for about 25 minutes, then stir in the macaroni. Cover and cook undisturbed over a low heat for 5 minutes, or until the base of the pan is browned. Stir to break up the crispy bits. Add the onions and mix everything together. Check the seasoning and serve.
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