Egyptian Koshari (Lentils, Rice & Pasta)

Egypt's beloved street food made vegan: layers of lentils, rice and macaroni topped with spicy tomato sauce and crispy onions.

Ingredients

• 1/2 cup lentils, 1/2 cup rice, 1 cup macaroni
• 1 can chickpeas (topping)
• 2 onions (sliced)
• Sauce: tomato sauce, vinegar, cumin, chili, garlic
• 6 tbsp oil, salt & pepper

Instructions

1. PREP AHEAD
2. - Rinse lentils; slice onions thin for crispy topping.
3. - Measure rice and macaroni; warm 6 cups water for boiling.
4. - Mix sauce seasonings: tomato sauce, vinegar, cumin, chili, minced garlic.
5. - Set heavy skillet for onions; small saucepan for sauce.
6. COOKING STEPS
7. 1. Simmer lentils in salted water 15 min; add rice, cook 12 min more until both tender; drain well.
8. 2. Boil macaroni 8 min; drain and rinse quickly; fold into lentil-rice mixture; keep warm.
9. 3. Meanwhile heat 4 Tbsp oil in skillet; fry onion slices over medium 12-15 min, stirring, until dark brown and crisp; drain on towel.
10. 4. In small saucepan sauté minced garlic in 2 Tbsp oil 30 sec; add tomato sauce, vinegar, cumin, chili, pinch salt; simmer 10 min.
11. 5. To serve, mound rice-lentil-pasta mix in bowls; top with warm chickpeas, spoon tomato sauce, and shower with crunchy onions.
12. (Active time ≈ 35 min | Total ≈ 50 min)

Nutrition Facts