Kusherie

• 1 cup lentils
• 1 quartered garlic clove
• 1 tablespoon cumin
• 2-3 large onions
• 1 cup oil
• 6 ounces uncooked elbow macaroni
• 2 cups dry rice
• salt
• chicken stock or vegetable stock
• 1 (15 ounce) can tomato sauce
• 1 dash lime juice
• 2 minced garlic cloves
• 1 dash yellow mustard
• 2 tablespoons vinegar

Directions:

Prep Time: 15 mins

Total Time: 45 mins (Took me much longer than 45mins to make everything)

1. Chop the onions into small pieces. Reserve 1 tablespoon of the chopped onions for use later in the sauce.
2. Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
3. Add the onions in batches and fry until you get a deep brown (but not burned) colour. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
4. Drain them onto paper towels and set aside.
5. Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. (I ended up using about 6-7 cups of water, for the lentils to be mushy but this was my first time making them)
   

MEANWHILE:

6. Boil the macaroni until done (about 10 min). Set aside
7. Cook the rice in the chicken stock add salt if the broth is unsalted.
8. Once rice and lentils are done, stir them together.

Make the sauce.

1. In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
2. Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
3. Next, add one can 15 oz can tomato sauce.
4. Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.

To serve
1st layer - Rice & Lentils
2nd layer - Macaroni
3rd layer - sauce
4th layer - fried onions