Koshari

Ingredients

• 🫘240 g Dried brown lentils
• 🍚350 g Cooked rice
• 🍝400 g Pasta (cooked, small shapes)
• 🫘300 g Chickpeas (cooked, drained)
• 🍅600 g Crushed tomatoes
• 🧅296 g Yellow onions (finely chopped)
• 🧄4 cloves Garlic
• 🌿1½ tbsp Cumin + coriander + chili
• 🍷2 tbsp White vinegar
• 🫗3 tbsp Neutral oil
• 🧂1½ tsp Salt
• 🧂½ tsp Black pepper

12 ingredients · quantities scale with servings

Timers appear when a step includes a duration.

1. 1

   ~20 min

   Fry the sliced onions in the oil until dark golden and crisp, about 20 minutes — do not let them burn. Lift out and drain; reserve the oil (it flavours everything else).

2. Same time

   2

   ~25 min

   Simmer the lentils in salted water until tender, about 25 minutes; drain.

   3

   ~15 min

   Make the sauce: sizzle the garlic in a spoonful of the reserved onion oil, add the spices, tomatoes, and vinegar, and simmer 15 minutes until thickened.

3. 4

   ~5 min

   Warm the cooked rice, pasta, and chickpeas, about 5 minutes.

4. 5

   Layer rice, lentils, pasta, and chickpeas in bowls.

5. 6

   Ladle the sauce over and pile on the crispy onions.