Ingredients

• 2 onions, peeled and sliced into half moons
• 1/2 cup brown lentils (should yield 1 cup cooked lentils)
• 6 1/2 cups water
• 2 Tbsp ghee
• 5 Tbsp plus 1/4 cup olive oil
• 2 cups long-grain rice
• 4 tsp salt
• 2 cups ditalini pasta
• Freshly ground black pepper to taste
• 1 medium onion, diced
• 6 garlic cloves, crushed
• 6 oz tomato paste
• 2 tsp white wine vinegar
• 1 1/2 tsp harissa

Directions

1. Arrange the onion slices (the 2 onions, sliced into half moons) on some paper towels, sprinkle generously with salt, and leave for 30 mins covered with paper towels to absorb moisture.

2. In a large skillet, heat 1/4 cup olive oil over medium heat, then cook the diced onion (NOT the sliced half moon pieces) until translucent, about 8 minutes. Add the garlic and cook another 2 mins, stirring constantly so the garlic doesn’t burn.

3. Mix the tomato paste and 3 cups water and add to the onion. Reduce the heat to low while you simmer the tomato sauce for 20 minutes. Stir in the vinegar, 2 tsp salt, 1 tsp ground black pepper, and harissa and cook until denser, about another 5 minutes. Taste and add water if necessary.

4. Wash the lentils under running water. Put them in a medium-size heavy saucepan, add 1 1/2 cups water and 1 teaspoon of the salt, and bring to a boil. Reduce the heat to low and simmer, partially covered, until the lentils are al dente, anywhere from 20 minutes to 1 hour. You may have to check intermittently and add extra water. Drain and reserve the lentils.

5. In another large, heavy saucepan with a tight-fitting lid, heat 2 tsp of the ghee over medium-high heat, then cook the rice for 2 minutes, stirring continuously to coat all the grains, then add 2 cups water and 2 tsp salt. Stir and bring to a boil, then reduce the heat to a simmer and cover while the rice cooks until the water is absorbed, 12 to 15 minutes. Do not lift the lid or stir while the rice cooks.

6. While the lentils and rice are cooking, prepare the onions. In a large skillet, heat 5 tbsp olive oil over medium-high heat. Add the onion slices and coat with the oil. Continue turning the onions as they turn from white to yellow to brown. Once they turn brown, 10 to 20 minutes, continue to cook until some turn dark brown, another 2 minutes. Remove the skillet from the burner and quickly transfer the onions to a paper towel-lined platter to cool and drain.

7. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the pasta. Cook until soft and drain well.

8. To serve, layer, in any order, the rice, pasta and lentils. Cover in sauce to taste. Season with ground pepper and garnish with the caramelized onions.

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