Name: Koshari
Yield: 1
Cuisine: holiday
Ingredients: 200g (1 cup) French-style green lentils; 200g (1 cup) Basmati rice; 60ml (1/4 cup) olive oil; 2 large onions, halved, thinly sliced; 62.50 ml fresh dill, coarsely chopped; 62.50 ml fresh flat-leaf parsley, coarsely chopped; 62.50 ml spearmint, coarsely chopped; 200g feta, thinly sliced

Koshari

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Egyptian rice and lentils - a classic Middle Eastern pairing enjoyed during fasting or meat-free meals.

Ingredients:

200g (1 cup) French-style green lentils
200g (1 cup) Basmati rice
60ml (1/4 cup) olive oil
2 large onions, halved, thinly sliced
62.50 ml fresh dill, coarsely chopped
62.50 ml fresh flat-leaf parsley, coarsely chopped
62.50 ml spearmint, coarsely chopped
200g feta, thinly sliced

Instructions:

Boil lentils until par-cooked, then drain. Add rice and 375ml (1 1/2 cups) water to the saucepan. Simmer, cover with a tight-fitting lid, and cook over low heat until water is absorbed, about 15 minutes. Remove from heat and let stand covered for 10 minutes.
Heat olive oil in a frying pan over medium heat. Fry onions for 15 minutes, or until they turn a beautiful golden color.
Fluff the rice and lentils with a fork, then gently mix in three-quarters of the onion, herbs, and feta. Transfer to a bowl and garnish with the remaining herbs, feta slices, and fried onions before serving.

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