Koshari-Inspired Lentil and Rice Bowl with Tomato Garlic Sauce

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A vegetarian Egyptian-inspired dish combining lentils, rice, and pasta topped with a spiced tomato garlic sauce for a hearty and satisfying meal. This Middle Eastern-inspired vegetarian recipe, ready in about 65 minutes, pairs brown lentils, long grain 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 1 cup long grain rice
• 1 cup small elbow macaroni
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 14-oz can canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp red chili flakes
• 1 tbsp white vinegar
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup fried onions (optional)

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Instructions

1. Step 1: Rinse 1 cup brown lentils and place in a pot with 3 cups water. Bring to a boil, then simmer uncovered for 20-25 minutes until tender but not mushy. Drain and set aside.
2. Step 2: While lentils cook, rinse 1 cup long grain rice under cold water until water runs clear. In a separate pot, bring 2 cups water to boil, add rice and 1/2 tsp salt, cover and reduce heat to low. Cook for 15 minutes until rice is fluffy. Remove from heat and fluff with a fork.
3. Step 3: Cook 1 cup small elbow macaroni in boiling salted water for 7-8 minutes until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
4. Step 4: Heat 3 tbsp olive oil in a saucepan over medium heat. Add 1 large finely chopped onion and sauté for 8 minutes until golden brown and caramelized. Remove half the onions for garnish.
5. Step 5: Add 3 minced garlic cloves to the remaining onions in the pan and cook for 1 minute until fragrant. Stir in 1 14-oz can diced tomatoes, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp red chili flakes, 1 tbsp white vinegar, 1 tsp black pepper, and 1 tsp salt. Simmer uncovered for 15 minutes until sauce thickens.
6. Step 6: In a large bowl, combine cooked lentils, rice, and macaroni gently. Plate portions and spoon the tomato garlic sauce generously over the top. Garnish with reserved fried onions and 1/4 cup chopped fresh parsley before serving.