1/4 to 1/2 cup olive oil
3 large onions, sliced into rings
1 cup whole wheat macaroni
1 cup lentils
1 cup brown rice, or quick cooking brown rice
1 - 28 ounce can tomatoes
1 - 14 ounce can garbanzo beans
1 teaspoon dry mustard
1 teaspoon cumin
1 teaspoon crushed red pepper flakes
1 pinch cinnamon
4 to 5 cloves garlic, minced
1/2 cup minced cilantro
Salt to taste
Pepper to taste
1 - 16 ounce can tomato sauce
1 pouch or can crispy fried onion (Like French's)
1) Prepare macaroni, rice, and lentils according to package instructions. Drain macaroni, and stir in 1 to 2 tablespoons olive oil. Set these aside.
2) In a large skillet, pour 1/4 cup olive oil, heat on medium, and add onions. Fry onions until they start to brown, at least 10 minutes. Add garlic, fry until garlic starts to turn translucent, add remaining ingredients except cilantro, garbanzo beans, and crunchy fried onions. Simmer sauce for at least 30 minutes and add salt and pepper to taste. Drain and rinse garbanzos.
3) In individual serving bowls, layer macaroni, rice, lentils, and a generous spoon of sauce. Garnish with a spoon of garbanzos, cilantro, and crunchy fried onions. You may instead layer all in a casserole dish, and serve.
Source of recipe: We saw a version of this on Bizarre Foods with Andrew Zimmern, and created our own version. This is a massive quantity, although it doesn't seem like a lot. We have been able to freeze the left overs and enjoy this for weeks.