Rice and Lentils with Spicy Tomato Sauce

This Egyptian street food is a starch lover's dream: rice, pasta and legumes are served with a spicy-sweet tomato sauce and creamy caramelized onions.
To make the sauce, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the chopped onion to the pan and cook for 15 minutes or until golden brown, stirring occasionally. Add garlic; cook for 2 minutes. Add 1/2 teaspoon salt, pepper, and tomatoes; cook for 10 minutes or until slightly thickened. Transfer the tomato mixture to a food processor; grind for 1 minute or until smooth. Keep warm. Wipe the pan dry with paper towels.To make koshari, heat 3 tablespoons of oil in a skillet over medium-high heat. Add the chopped onion; cook for 15 minutes or until dark golden brown, stirring frequently. Use a slotted spoon to spread the onion on several layers of paper towels; set aside. Return the skillet to medium-high heat. Add the vermicelli; simmer for 2 minutes or until golden brown, stirring frequently. Set aside.Combine 5 cups water and lentils in a medium saucepan; bring to a boil. Cover, reduce the heat, and simmer for 30 minutes or until the lentils are tender. Remove from heat; add the vermicelli, stirring well. Wrap the lid with a clean kitchen towel and cover with the lentil mixture; let stand for 10 minutes or until the noodles are tender. Add the rice and 1 teaspoon salt to the lentil mixture; mash with a fork. Serve immediately with the sauce and onion.