2 tbsp Zaytuna Olive Oil
1 ½ cups Supreme Rice
1 ½ cups Supreme Brown Lentils
2 cups elbow macaroni, boiled & drained
4 cups boiling water
Salt to taste
Zaytuna Olive Oil
1 Supreme Chickpeas tin, drained
3 medium onions, sliced and fried until crispy

2 tbsp Zaytuna Olive Oil
1 Medium onion, puréed
2 Supreme Chopped Tomato tin
2 tbsp Supreme Garlic Paste
1 tbsp Supreme Coriander Powder
½ tsp Supreme Coarse Black Pepper
1 tsp Supreme Chilli Flakes
½ tsp Sugar
1 tbsp white vinegar
Salt to taste


Wash the rice and lentils until the water runs clear then 30 in cold water for 30 minutes. In the meantime, fry the sliced onions until deep golden and crispy. Drain on kitchen paper and set aside. Boil the macaroni as per packet instructions. Then drain and drizzle with olive oil and set aside. For the sauce, heat olive oil in a pot over medium heat. Add puréed onion and cook until light golden then add garlic paste and cook for a minute. Add coriander powder, coarse black pepper and chilli flakes. Cook for 1-2 minutes then add chopped tomato tins, salt to taste, vinegar and sugar. Stir well and bring to a boil then reduce heat and simmer on low. In the meantime, cook the rice. Drain the rice and lentils. Heat oil in a pot over medium-high heat then add drained rice and lentils. Stir so the rice and lentils get evenly coated in oil then add 4 cups of boiling water and salt to taste. Stir well and boil on high heat for 10 minutes. Once most of the water has been absorbed, reduce the heat to low, cover and cook for another 10 mins. Once the rice and lentils are cooked switch the heat off and let it steam for 5 minutes. To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the pasta and desired amount of tomato sauce, then add chickpeas, and finally top with crispy onions. Place the remaining sauce on the side and serve.

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