Egyptian Koshary

Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat.

Stir in rice; continue stirring until rice is coated with oil, about 3 minutes.

Add 3 cups water and 1 teaspoon of salt.

Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Stir in the macaroni, and return to a boil.

Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes.

Drain well in a colander.

Return macaroni to cooking pot, cover and keep warm.

Soak lentils for 30 minutes.

Drain and rinse; drain again.

Bring 2 cups water to a boil in a pot and stir in lentils.

Bring to a boil; cover and reduce heat to low.

Simmer until lentils are tender 15 or 20 minutes.

Stir in 1/2 teaspoon salt.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes.

Onions should be a nice caramelized brown color.

Add garlic and cook another minute.

Remove from pan, drain on a paper towel-lined plate.

Place half of the onion mixture into a saucepan.

Mix in the vinegar.

Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using).

Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.

Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates.

Sprinkle with some of the browned onions, then top with tomato sauce.