Koshari (Egyptian lentils)

Ingredients:

190g lentils
2 fresh hot chillies, finely chopped
250g long-grain rice
150g macaroni
360ml passata (tomato juice)
2 tbsp vinegar
3 tbsp olive oil
1 large onion

Method:

Place the lentils in a saucepan and cover with 3cm of water above the level of the lentils. Bring the water to the boil, reduce to a simmer, cover and cook for 35 minutes (or until the lentils are tender). Drain and transfer to a bowl. Bring 700ml water to a boil add the rice and turn down to a simmer. Cook for 20 minutes then fluff-up the rice with a fork and add to the lentils. Boil 2l of water and add the macaroni. Cook until tender then drain and add to the lentils.

In a small frying pan add 1 tbsp of oil and fry the chopped chillies for 2 minutes. Add the passata, 120ml water and the vinegar. Bring the liquid to a boil and simmer for 5 minutes. In another frying pan add 2 tbsp oil then add the onions and fry until browned around the edges. Tip the lentil mixture onto a serving plate, garnish with the onions and pour the tomato sauce over the top. Serve immediately.