Step 1
Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low cover and simmer until the rice is tender and liquid has been absorbed 20 to 25 minutes.
Step 2
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni and return to a boil. Cook the macaroni uncovered stirring occasionally until the it has cooked through but is still firm to the bite about 8 minutes. Drain well in a colander. Return macaroni to cooking pot cover and keep warm.
Step 3
Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
Step 4
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil stirring often until they begin to brown 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan drain on a paper towel-lined plate.
Step 5
Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste black pepper 2 1/2 teaspoons salt cumin and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
Step 6
Serve by placing a spoonful of rice then macaroni and then the lentils on serving plates. Sprinkle with some of the browned onions then top with tomato sauce.