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Koshari-Egyptian Lentils & Rice With Tomato Sauce Recipe

Ingredients

How to make it

  • Cook rice till it is soft and tender. Keep lid on for another 5 minutes (2 cups water for every cup of rice)
  • Cook lentils till they are cooked and soft but still retain their shape (I use 4 cups of water for every cup of lentils)
  • Cook Pasta till it's al dente (roughly 7-8 mins)
  • Slice the onions very thinly. Heat 4 tablespoons oil in a large skillet over medium-high heat. Add the onions and 1/4 teaspoon salt (helps to cook the onions faster). Stir occasionally. Turn the heat down to medium once the onions start browning. Saute till nicely brown and well caramelized.
  • Heat 2 teaspoons oil in a saucepan over medium heat. Add the crushed garlic, chili and the cumin powder. Stir regularly while sautéing for 30 seconds to release all the flavor. Add the tomato paste and stir for another 30 seconds. Add the vinegar and 1 cup of water. Bring to a simmer, reduce heat to low and cook for another 10 minutes. Add salt or to taste. Keep in mind that the sauce should be a bit on the saltier side as it will provide the flavor for the rice, pasta, chickpeas and lentils.
  • Place all the ingredients into individual bowls. Make your koshari by adding the ingredients in layers on your plate or bowl. Start with the rice and macaroni, and then add the chickpeas and lentils and finally garnish with the onions. Sprinkle sauce over your dish.

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  • Kingswood 12 years ago
    I've seen this rice and maccaroni combo before in a recipe for Lebanese Rice though never got round to trying it. Sounds very good, will try this one, thx for sharing!!
    Was this review helpful? Yes Flag

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