Pyramid-Inspired Egyptian Koshari with Tangy Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A hearty Egyptian staple combining lentils, rice, macaroni, and crispy onions topped with a vibrant tomato sauce. This middle eastern-inspired rice & grains (vegetarian) ready in about 60 minutes blends brown lentils, long grain rice, elbow macaroni into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 elbow macaroni
• 1/4 cup vegetable oil
• 2 large yellow onions, thinly sliced
• 3 cloves garlic cloves, minced
• 14 oz canned crushed tomatoes
• 2 tbsp white vinegar
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups water

Instructions

1. Step 1: Rinse 1 cup brown lentils thoroughly and place in a pot with 2 cups water. Bring to a boil, then simmer for 20 minutes until tender but not mushy, then drain.
2. Step 2: In another pot, cook 1 cup long grain rice with 1 1/2 cups water and 1/2 tsp salt; bring to a boil, reduce heat to low, cover and cook for 15 minutes until water is absorbed.
3. Step 3: In a separate pot, boil 1 cup elbow macaroni in salted water for 7 minutes until al dente, then drain.
4. Step 4: Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add 2 large thinly sliced yellow onions and fry for 10-12 minutes until deep golden brown and crispy. Remove half for garnish.
5. Step 5: In the same skillet, add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 14 oz crushed tomatoes, 2 tbsp white vinegar, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until the sauce thickens.
6. Step 6: In a large serving dish, layer the cooked lentils, rice, and macaroni. Pour the tomato sauce evenly over the top and garnish with the reserved crispy onions before serving.