Kosheree (Egyptian Lentils)

1 cup lentils
2 fresh chile peppers
1 1/2 cups regular rice
1 1/2 cups tomato sauce
1 cup elbow macaroni
2 tablespoons vinegar
3 tablespoons oil
1 large onion

Place lentils in a saucepan and cover with water by 1 inch. Turn heat to high, bring to a boil, then simmer, 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. 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 tablespoon of oil and saut 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 tablespoons oil. Add onions and saut until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all.

Serve immediately.