Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.. In a small skillet add 1 tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes. In another skillet heat 2 tbls oil, add onions and saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately. Posted by Fred Peters.
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|Serving Size: 1 Serving (568g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 2251mg||78 %|
|Potassium 1710.2mg||45 %|
|Total Carbohydrate 82.8g||24 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 72.3g|
|Protein 14.8g||21 %|
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Calories per serving: 429
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