Egyptian Koshari

Ingredients

• Basmati rice200 g
• Brown lentils150 g
• Macaroni pasta150 g
• Onions2 medium
• Tomato paste2 tablespoons
• Garlic2 cloves
• Vinegar1 tablespoon
• Ground cumin1 teaspoon
• Cayenne pepper (optional)1/2 teaspoon
• Sunflower oil4 tablespoons
• Saltto taste
• Cooked chickpeas200 g

Instructions

1. 1

   Cook the rice in a pot of boiling salted water until absorbed, about 15 minutes. Drain and set aside.

2. 2

   In another pot, cook the lentils in salted water for 10 minutes until tender but still slightly firm. Drain.

3. 3

   Cook the pasta according to package directions, then drain. Peel and thinly slice the onions, fry them in 2 tablespoons of oil until golden brown. Reserve for garnish.

4. 4

   Prepare the tomato sauce: in a small saucepan, sauté the crushed garlic in the remaining oil, add tomato paste, vinegar, cumin, cayenne (if using) and 100 ml water. Salt, let simmer for 5 minutes.

5. 5

   In a large dish, mix the rice, lentils and pasta. Reheat the chickpeas and add to the mixture.

6. 6

   Serve Koshari on plates, generously coated with tomato sauce and topped with crispy fried onions.