Instructions

1. Rinse rice and lentils separately under cold water until water runs clear. Drain and set aside.
2. In a medium pot, cook lentils in 3 cups of water with a pinch of salt. Simmer for 20 minutes until tender but not mushy. Drain and set aside.
3. Cook macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
4. In a large skillet, caramelize chopped onions over medium-low heat with a splash of oil until deep golden brown and crispy, approximately 15-20 minutes. Remove half the onions and set aside for garnish.
5. In the same skillet with remaining onions, add minced garlic and sauté for 1-2 minutes until fragrant.
6. Add tomato sauce, cumin, salt, and pepper to the skillet. Simmer the sauce for 10 minutes, stirring occasionally.
7. Layer the dish in a large serving platter: first rice, then lentils, followed by macaroni, and top with the tomato sauce.
8. Garnish with the reserved caramelized onions and serve with chili sauce on the side.