Egyptian Koshari

local_grocery_store Ingredients

• 1 cup white rice, rinsed and drained
• 1 cup brown lentils, rinsed and drained
• 1 cup elbow macaroni, cooked according to package instructions
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1/2 tsp crushed red pepper flakes
• 1 can canned diced tomatoes, undrained
• 1/2 cup vegetable broth
• to taste salt
• for frying vegetable oil

restaurant_menu Method

1. 1.In a large pot, bring 4 cups of water to a boil. Add the rice and lentils and reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice and lentils are tender and the water has been absorbed.
2. 2.In a separate pot, cook the macaroni according to the package instructions. Drain and set aside.
3. 3.In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced onion and cook until golden brown and crispy, stirring occasionally. Remove the onions from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain.
4. 4.In the same skillet, add the minced garlic, cumin, coriander, and red pepper flakes. Cook for 1-2 minutes, or until fragrant.
5. 5.Add the canned tomatoes, vegetable broth, and salt to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
6. 6.To serve, divide the rice and lentil mixture among four bowls. Top each bowl with a portion of the cooked macaroni, followed by a generous spoonful of the tomato sauce. Sprinkle the crispy fried onions over the top of each bowl and serve immediately.

lightbulb_outline Tips

• chevron_rightFor a spicier sauce, add more crushed red pepper flakes to taste.
• chevron_rightTo make this dish gluten-free, substitute quinoa or another gluten-free grain for the macaroni.