Sunday Supper: Egyptian Koshary

Serves 2 to 3, but easily increased as needed.

Note: This is a classic Egyptian dish of lentils, rice and pasta, which is a good way to use up leftovers. Or simply make those three specifically for this recipe, though plan ahead for time to do so. The last-minute swirl of minty butter adds a lot to this dish, so don't neglect it. From "Onions Etcetera," by Kate Winslow and Guy Ambrosino

• About 1 c. leftover cooked pasta or 1/2 c. uncooked macaroni

• About 1 c. cooked lentils

• About 1 c. cooked white or brown rice

• 1 large yellow onion, coarsely chopped

• 2 tbsp. olive oil

• Kosher salt and freshly ground black pepper

• 2 tbsp. butter

• 2 tbsp. chopped fresh mint

• Pinch of crushed red pepper flakes

Directions

Heat the onions and olive oil in a medium skillet over moderately high heat and cook, stirring from time to time, until the onions are golden and browned in spots, 10 to 12 minutes. Add the tomato sauce and bring to a simmer. Stir in the cooked lentils and rice, and heat through. Add the cooked pasta and heat through, a matter of a few minutes. Season to taste with salt and pepper.

Transfer the mixture to bowls and keep warm on the stove while you make the buttery mint sauce.