Heat 1 tablespoon of vegetable oil in a saucepan over a medium to high heat.
Add the rice and stir for a few minutes until it is completely coated with oil, then add three cups of water and a teaspoon of salt
Bring to a boil, then reduce the heat to low
Cover the saucepan and cook for about 25 minutes, until the rice is tender and absorbs all the liquid.
Boil the pasta in lightly salted boiling water (approximately 8-10 minutes) until Al Dante.
Drain in a colander and return to the pot; then cover and set aside
Soak the lentils in water for about half an hour, then filter and wash twice. Add two cups of water, then add the lentils and bring the mixture to a boil.
Cover the saucepan, reduce the heat to quiet, and cook the lentils until soft, then add half a teaspoon of salt.
Add a tablespoon of oil to a large frying pan and heat. Add the onions and cook over medium-high heat for about 10 minutes, until the onions are browned.
Add teh garlic and cook for an additional minute, then strain the mixture on kitchen paper
Take half of the onion mixture and put it in a saucepan.
Add the vinegar, chopped tomatoes, tomato paste, black pepper, two teaspoons of salt, cumin and cayenne pepper, and bring to a boil.
The mixture should be thick and similar to sauce. If the consistency of a paste, add half a cup of boiling water
Reduce teh heat to medium to low and cook for 15 minutes.
To serve, spread the plate in layers: place a ladle of rice and top it with a ladle of pasta, followed by the same amount of lentils
Sprinkle the top with a little bit of fried onion and garnish with tomato sauce
Serve and enjoy your delicious Koshari