Ingredients
2
cups cooked penne pasta
1
can or 15 ounces crushed tomatoes
1
tsp Ground Cumin , divided
1/4
tsp Crushed Red Pepper
3
cups medium yellow squash, cut into 1/2-inch pieces
2
cups onions, thinly sliced
Directions
1.
Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.
2.
Whisk together vinegar, 1/2 tsp cumin, and garlic powder in a medium bowl.
3.
Add cooked lentils and stir to combine. Spoon over rice and pasta.
4.
Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 tsp cumin and red pepper in a medium saucepan.
5.
Cook over medium heat about 5 minutes or until heated through, stirring occasionally.
6.
Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers.
7.
If desired, prepare crisp-brown onions as directed below and add as a topping.
9.
Cook onions in large skillet with 1 tbsp oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.
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