Egyptian Koshari with Lentils and Crispy Onions
A Flavorful Egyptian Comfort Food
A hearty and delicious dish, Koshari combines rice, pasta, and lentils, topped with crispy onions and savory tomato sauce.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Lentils and Rice
For the Tomato Sauce
For the Pasta
For the Crispy Onions
Preparation
Marinating the Tomato Sauce
Heat oil
Heat oil in a pan over medium heat.
Sauté aromatics
Sauté onion and garlic until golden.
Simmer sauce
Add crushed tomatoes, cumin, coriander, chili powder, salt, and pepper. Simmer for 20 minutes.
Preparing the Lentils and Rice
Combine ingredients
In a pot, combine lentils, rice, water, and salt.
Cook
Bring to a boil, then simmer on low heat for 25-30 minutes until tender.
Ensure lentils are cooked but not mushy.
Fluff
Fluff the rice and lentil mixture with a fork.
Adding a bay leaf to the rice and lentil mixture enhances the flavor.
Cooking Process
Cooking the Pasta
Boil macaroni in salted water until al dente, then drain.
Frying the Onions
Heat oil over medium-high heat, fry onions until golden brown and crispy. Set aside on paper towels.
Melding the Flavors
Combine rice, pasta, and lentils in a large serving dish, layer with tomato sauce, and top with crispy onions.
Plating & Serving
Egyptian Koshari with Lentils and Crispy Onions
Egyptian Koshari with Lentils and Crispy Onions
Plating & Serving
Layer lentils, rice, and pasta on a plate, generously coat with tomato sauce, and crown with crispy onions.