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Koshari (Egyptian rice, lentils and pasta) recipe
Koshari (Egyptian rice, lentils and pasta) recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
"Delicious Egyptian vegan dish with crispy onions, chickpeas, lentils, pasta, and rice."
Ingredients:
  • 150g (2⁄3 cup) dried red whole lentils (see tip)
  • 80ml (1 ⁄3 cup) extra virgin olive oil
  • 3 brown onions, halved, thinly sliced
  • 330g (11 ⁄2 cups) medium-grain white rice
  • 2.50 gm ground cumin
  • 105g (1 cup) dried elbow pasta
  • 400g can diced tomatoes
  • 2 tsp white vinegar
  • 125g can chickpeas, rinsed, drained
Instructions:
  • Simmer the lentils in boiling water for 25-30 minutes until they are tender. Drain and cover to keep warm.
  • Heat oil in a saucepan until shimmering. Sauté onion until golden, then transfer to a paper towel-lined plate using tongs. Cook rice and cumin until aromatic. Stir in water, simmer, season with salt, cover, and cook until tender. Let sit for 5 minutes, then fluff with a fork before serving.
  • Cook pasta in a large saucepan of salted boiling water according to package directions until al dente while the rice is cooking. Drain.
  • In a small saucepan over medium-high heat, heat the remaining oil. Sauté garlic for 30 seconds until fragrant. Stir in tomatoes and 60ml (1⁄4 cup) water, season with salt, and bring to a simmer. Reduce heat to medium and cook uncovered for 5 minutes until slightly thickened. Add vinegar and chickpeas, stir well, and cook for an additional minute.
  • Arrange the rice on a big serving plate and layer it with lentils, pasta, tomato mixture, and onion on top.

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