Egyptian Koshari

Ingredients

• 200 g white rice
• 200 g green lentils
• 200 g macaroni
• 3 onion, thinly sliced
• 4 tbsp vegetable oil
• 400 g canned tomatoes
• 4 garlic, crushed
• 1 tsp ground cumin
• 1 tsp chilli flakes
• 3 tbsp red wine vinegar
• 1 tsp salt
• 7 dl water, for the lentils and rice

Method

1. 1.

   Cook the green lentils — In a large pot, combine the green lentils with 500 ml water and a pinch of salt. Bring to a boil, then simmer for 15 minutes until just tender but not mushy. Drain and set aside.

2. 2.

   Cook the rice and macaroni — In the same pot, add the rice with 200 ml water and a pinch of salt, bring to a boil, cover and simmer for 18 minutes until the water is absorbed and the rice is fluffy. Meanwhile, cook the macaroni in a separate pot of salted boiling water according to package directions, then drain.

3. 3.

   Fry the crispy onions — Heat 3 tbsp vegetable oil in a pan and fry the sliced onions over medium-high heat, stirring often, for about 10 minutes until deeply golden and crisp. Remove with a slotted spoon onto paper towel.

4. 4.

   Make the tomato sauce — In the same pan, add the remaining oil, garlic, cumin and chili flakes and cook for 1 minute until fragrant. Stir in the canned tomatoes and simmer for 10 minutes until thickened into a rich sauce. Stir in the vinegar and season with salt.

5. 5.

   Layer and serve the koshari — To serve, layer the rice, lentils and macaroni on plates or in one large pot, spoon the tomato sauce generously over the top and finish with a heap of crispy fried onions.