this one does not involve the mastering of culinary techniques....truely LEBANESE

LENTIL, RICE, PASTA MEDLEY
Serves 4
1/4 cup green lentils (sabot moong) – soak in water for 1 hour
3 onions – thinly sliced
3 tbsp oil
1 cup rice – washed and drained
½ cup spaghetti ½ cup elbow macaroni
A pinch of black pepper powder
2 tsp salt
SAUCE
2 tbsp oil
½ cup finely chopped onion
4 flakes garlic crushed
1 1/2 cup tomato puree (readymade or blend fresh tomatoes along with tomato sauce)
2tsp soya sauce
1tsp salt
½ tsp black pepper powder
¼ tsp red chilli flakes
A pinch of sugar
1. To make sauce heat oil in pan. Add chopped onions. Cook until soft.
2. Add garlic and cook for another 2 minutes.
3. Add tomato puree cook till oil comes out.
4. Add soya sauce, vinegar, salt, pepper, sugar and red chilli. Cook until the sauce thickens.You can add little water for better consistency.
5. Heat ghee in pan. Add onion slices cook till brown. Remove the fried onions.
6. Boil lentil with little salt and pepper till soft not mashy.Strain it.Cook rice seperately with salt & pepper and little oil till done.Separate the grains with fork to avoid sticking.
7. Bring a bowl of salted water to boil. Add both types of pasta. Cook till done. Drain well and wash with cold water.Rub few drops of oil on it to avoid sticking.
8. Place the cooked pasta at the bottom of serving bowl.
9. Layer half of sauce over the pasta.
10. Add rice and then lentils on top.
11. Layer the remaining tomato sauce.
12. Top with fried onions.