Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  uncooked brown or white rice
  1              pound  lentils
  2        tablespoons  vegetable oil -- divided
  1         tablespoon  crushed garlic
  32            ounces  tomato sauce
     1/2           cup  water
     1/4           cup  vinegar
  1             medium  onion

Preparation:

Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water, and bring to a boil. Then simmer on low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first saute the garlic in 1 Tablespoon oil until golden. Add both cans of tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saute in remaining 1 Tablespoon oil until brown and crispy. This dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving. You may if you wish replace one of the layers of rice with cooked macaroni.

Nutritional Information:

350 Calories (kcal); 6g Total Fat; (13% calories from fat); 23g Protein; 56g Carbohydrate; 0mg Cholesterol; 924mg Sodium