Rice, lentils, pasta, chickpeas, spiced tomato sauce, and crisp onions.
Place the lentils in a saucepan with 2 cups water. Bring to a boil, reduce the heat, and simmer for 15 minutes until nearly tender; drain.
Combine the par-cooked lentils, rice, 2 cups water, and 1 teaspoon salt in the saucepan. Cover and cook over low heat for 18 minutes, then rest off the heat for 10 minutes.
Cook the macaroni in salted boiling water until just tender. Drain well and set aside.
Heat 2 tablespoons oil in a wide skillet. Fry the sliced onions over medium heat for 18 to 22 minutes, stirring often, until deep golden and crisp. Drain on paper towels.
Heat the remaining oil in a saucepan. Cook half the garlic with the cumin, coriander, and optional cayenne for 30 seconds.
Add the crushed tomatoes, tomato paste, black pepper, remaining salt, and 1 tablespoon vinegar. Simmer uncovered for 15 minutes.
Mix the remaining garlic with the remaining 2 tablespoons vinegar and 2 tablespoons water to make the sharp garlic dressing.
Layer rice and lentils, macaroni, and chickpeas in bowls. Spoon over tomato sauce, drizzle with garlic dressing, and finish with crisp onions.
Cook each starch until just tender so the finished layers remain distinct. The tomato sauce and vinegar-garlic dressing may be prepared ahead. Use gluten-free macaroni if needed.
8 servings
about 2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.