Koshari Lentils, Rice and Pasta
Egypt's favourite comfort food: lentils, rice and pasta with chickpeas, a tangy spiced tomato sauce and crispy onions.
- Cuisine
- North African · Alexandria
- Time
- 50 min total (30 min hands-on)
- Serves
- 6
- Kids
- Kid-friendly
Ingredients
For 6 servings.
- 1 cup brown lentils, rinsed
- 1 cup basmati rice, rinsed
- 4 oz macaroni
- 1 can chickpeas, drained
- 3 yellow onions, thinly sliced
- 1/3 cup olive oil
- 1 (15 oz) can tomato sauce
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 2 tsp salt
- 4 cups water
Method
- Simmer the lentils in the water for 15 minutes, then add the rice and 1 tsp of the salt, cover and cook on low for 18 minutes.
- Meanwhile, fry the onions in the oil for 20 minutes, until crisp and brown, and lift out. Cook the pasta in salted water and drain.
- In the onion pan, cook the garlic and cumin for 1 minute, then add the tomato sauce, vinegar, chili and the rest of the salt and simmer for 10 minutes.
- Warm the chickpeas in the sauce for the last 3 minutes.
- Layer the lentil rice and pasta in bowls, spoon over the sauce and chickpeas and top with the crispy onions.
Diets and allergens
Fits: Vegetarian, Vegan, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 548 kcal
- Protein
- 19.1 g
- Carbohydrates
- 85 g
- Fat
- 15.5 g
- Fiber
- 11.2 g
- Sodium
- 1163 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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