Egyptian Koshari

African · 55 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 cup brown lentils
• 1 cup long-grain rice
• 1 cup elbow macaroni
• 1 can canned chickpeas
• 2 large yellow onion
• 2 cups canned crushed tomatoes
• 4 garlic cloves
• 2 tbsp white vinegar
• 2 tsp ground cumin
• 1/2 cup vegetable oil

Method

1. Simmer lentils in water 20 minutes until just tender, then add the rice and 1.5 cups water and steam covered 15 minutes.
2. Boil the macaroni separately until al dente, drain, and warm the chickpeas.
3. Fry thinly sliced onions in oil over medium-high, stirring often, 15 minutes until deep brown and crisp; drain on paper towel.
4. For the sauce, cook garlic in a little of the onion oil, add crushed tomatoes, cumin, and vinegar, and simmer 10 minutes.
5. Layer rice-lentils, macaroni, and chickpeas in bowls.
6. Top with the tomato sauce and a generous crown of crispy onions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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