Egyptian Koshari with Homemade Baharat-Spiced Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Egyptian rice, lentil, and pasta dish topped with a robust homemade tomato and chili sauce seasoned with baharat spice blend. This middle eastern-inspired rice & grains (vegetarian) ready in about 65 minutes pairs brown lentils, basmati rice, small elbow macaroni for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 45 min Serves 4 Middle Eastern cuisine 420 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse and drain 1 cup brown lentils. In a medium pot, combine lentils with 3 cups water and 1/2 tsp salt. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes until tender but not mushy. Drain any excess water.
  2. Step 2: Rinse 1 cup basmati rice until water runs clear, then cook rice in a covered pot with 1 1/2 cups water and 1/2 tsp salt over low heat for 15 minutes until fluffy.
  3. Step 3: Cook 1 cup small elbow macaroni in boiling salted water for 7 minutes until al dente, then drain.
  4. Step 4: Heat 3 tbsp olive oil in a skillet over medium heat. Add 2 large thinly sliced onions and sauté for 15 minutes until deep golden brown and caramelized.
  5. Step 5: In another saucepan, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 tsp red chili flakes, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, 1 1/2 tsp salt, and stir for 30 seconds.
  6. Step 6: Add 1 can (14 oz) crushed tomatoes and 1 tbsp white vinegar to the spice mixture. Simmer uncovered for 15 minutes until sauce thickens and deepens in color.
  7. Step 7: To serve, layer rice, lentils, and macaroni on plates. Spoon the spicy tomato sauce over the top and garnish with the caramelized onions.

Frequently asked questions

How long does Egyptian Koshari with Homemade Baharat-Spiced Tomato Sauce take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Egyptian Koshari with Homemade Baharat-Spiced Tomato Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.

Can I substitute ingredients in Egyptian Koshari with Homemade Baharat-Spiced Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Egyptian Koshari with Homemade Baharat-Spiced Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Egyptian Koshari with Homemade Baharat-Spiced Tomato Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes