Spiced Tomato-Sauced Lentil Rice and Pasta with Crispy Onion Topping

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty Egyptian-inspired bowl featuring tender lentils, fluffy rice, and pasta layered with a fragrant tomato sauce and crowned with golden fried onions. This egyptian-inspired mediterranean ready in about 60 minutes blends rinsed brown lentils, rinsed long-grain rice, dried elbow pasta into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 1 cup, rinsed long-grain rice
• 1/2 cup dried elbow pasta
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 tbsp vegetable oil
• 1 tbsp lemon juice
• 1/4 cup store-bought fried onions

Instructions

1. Step 1: In a medium pot, combine 1 cup rinsed brown lentils, 1/2 cup water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain excess liquid and set aside.
2. Step 2: In a separate pot, bring 2 cups of water to a boil. Add 1 cup rinsed rice, reduce heat to low, cover, and cook for 15 minutes until tender. Fluff with a fork and set aside.
3. Step 3: In another pot, bring 4 cups of salted water to a boil. Add 1/2 cup dried elbow pasta and cook for 8 minutes until al dente. Drain and set aside.
4. Step 4: In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until softened. Add 3 garlic cloves, minced, and cook for 1 minute until fragrant.
5. Step 5: Stir in 1 can (14 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp cayenne pepper, and 1/4 cup water. Bring to a simmer and cook for 10 minutes. Season with salt, pepper, and 1 tbsp lemon juice.
6. Step 6: To serve, layer 1/2 cup cooked lentils, 1/2 cup cooked rice, and 1/4 cup cooked pasta in a bowl. Pour 1/2 cup tomato sauce over the top and sprinkle with 1/4 cup store-bought fried onions.