Koshari with Tomato Sauce and Crispy Onions

A beloved Egyptian street food layered with rice, lentils, and pasta, finished with tangy tomato sauce and golden fried onions.

Cuisine: Egyptian

Category: One Pot

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 cup brown lentils
• 1 cup white rice
• 1/2 cup small pasta
• 2, chopped tomatoes
• 2, diced yellow onions
• 3, minced garlic cloves
• 1/2 cup tomato sauce
• 3 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/2 cup fried onions

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until the water runs clear. In a medium pot, combine lentils with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until tender.
2. Step 2: While lentils cook, rinse 1 cup white rice and 1/2 cup small pasta under cold water. In a separate pot, combine rice, pasta, and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 2 diced yellow onions and cook for 5 minutes until golden brown.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 2 chopped tomatoes and cook for 5 minutes until the tomatoes break down and form a sauce.
6. Step 6: Add 1/2 cup tomato sauce, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1 tsp salt to the tomato mixture. Stir to combine and cook for 2 minutes.
7. Step 7: Once lentils and rice/pasta are cooked, drain the lentils and rice/pasta separately. Layer the lentils in the bottom of a large serving dish, then top with the rice and pasta mixture.
8. Step 8: Pour the tomato sauce mixture over the top of the rice and pasta, then sprinkle with 1/2 cup fried onions just before serving.