Vegetable-Infused Lentil Rice and Pasta with Tahini-Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutrient-rich twist on Egyptian koshari featuring carrots and peas simmered in a creamy tahini-infused tomato sauce. This egyptian-inspired mediterranean (vegetarian) ready in about 60 minutes blends rinsed brown lentils, rinsed long-grain rice, dried elbow pasta 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 520 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.

Prep: 20 min Cook: 40 min Serves 4 Egyptian cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until softened. Add 3 garlic cloves, minced, and cook for 1 minute until fragrant.
  2. Step 2: Stir in 1 can (14 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp cayenne pepper, and 3 cups water. Bring to a simmer.
  3. Step 3: Add 1 cup rinsed brown lentils, 1 cup rinsed rice, 1/2 cup dried elbow pasta, and 1 cup mixed vegetables to the pot. Stir well to combine.
  4. Step 4: Stir in 1/4 cup tahini until fully incorporated. Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally, until lentils, rice, and pasta are tender.
  5. Step 5: Season with salt, pepper, and 1 tbsp lemon juice. Serve hot.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vegetable-Infused Lentil Rice and Pasta with Tahini-Tomato Sauce take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable-Infused Lentil Rice and Pasta with Tahini-Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vegetable-Infused Lentil Rice and Pasta with Tahini-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 Vegetable-Infused Lentil Rice and Pasta with Tahini-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 Vegetable-Infused Lentil Rice and Pasta with Tahini-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.

What others are saying

Related recipes