Egyptian Koshari
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 55 min · Beans · vegetarian, vegan, dairy-free
557 cal
20g protein
90g carbs
13g fat
per serving · estimated
Ingredients
- 1/4 cup brown lentils
- 1/4 cup long-grain rice
- 1/4 cup elbow macaroni
- 1 can canned chickpeas
- 1 large yellow onion
- 3/4 cup canned crushed tomatoes
- 2 garlic cloves
- 3/4 tbsp white vinegar
- 3/4 tsp ground cumin
- 1/4 cup vegetable oil
Method (tap to check — screen stays awake)
- Simmer lentils in water 20 minutes until just tender, then add the rice and 1.5 cups water and steam covered 15 minutes.
- Boil the macaroni separately until al dente, drain, and warm the chickpeas.
- Fry thinly sliced onions in oil over medium-high, stirring often, 15 minutes until deep brown and crisp; drain on paper towel.
- For the sauce, cook garlic in a little of the onion oil, add crushed tomatoes, cumin, and vinegar, and simmer 10 minutes.
- Layer rice-lentils, macaroni, and chickpeas in bowls.
- Top with the tomato sauce and a generous crown of crispy onions.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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