Koshari

Ingredients

• 1 cup brown lentils - rinsed and drained
• 1 cup long-grain rice - rinsed and drained
• 1 cup small pasta (e.g., macaroni) - cooked according to package instructions
• 2 cups water - for cooking lentils and rice
• 2 tablespoons vegetable oil - for frying onions
• 1 large onion - thinly sliced
• 3 cloves garlic - minced
• 1 can crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper - adjust to taste
• 1 teaspoon vinegar - for serving
• 1 teaspoon salt - to taste
• 1 teaspoon black pepper - to taste

Step-by-step instructions

1. In a pot, combine lentils with 2 cups of water, bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain and set aside.
2. In the same pot, add a little oil and sauté the minced garlic until fragrant. Add the crushed tomatoes, cumin, cayenne pepper, salt, and black pepper. Let simmer for 10 minutes.
3. In a separate pot, cook the rice according to package instructions, adding a bit of salt to the water. When done, fluff with a fork.
4. In a frying pan, heat vegetable oil and fry the sliced onions until golden brown and crispy. Drain on paper towels.
5. To serve, layer the rice, lentils, and pasta on a plate, drizzle with the tomato sauce, and top with crispy onions. A splash of vinegar can be added for extra tang.

Serving suggestion

Serve Koshari warm with extra vinegar and a side of green salad for a refreshing contrast.

Nutrition per serving (estimated)

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