Baked Koshari (Egyptian Lentils, Rice & Pasta)

Ingredients

• 1 cup Brown or green lentils
• 1 cup Long-grain rice
• 1 cup Elbow macaroni
• 1 can (15 oz) Chickpeas
• 2 large Onion
• 4 cloves Garlic
• 6 oz Tomato paste
• 28 oz Crushed tomatoes
• 2 cups Vegetable broth
• 1 teaspoon Cumin
• 0.5 teaspoon Chili powder
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Rinse the 1 cup of brown or green lentils and place them in a medium saucepan with 3 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, or until tender but still firm; drain and set aside. In a separate medium saucepan, rinse the 1 cup of long-grain rice, add 2 cups of water, bring to a boil over high heat, then reduce to low, cover, and simmer for 12-15 minutes until water is absorbed and rice is almost tender; remove from heat and set aside, covered.
2. 2In a large pot, bring 6 cups of water to a rolling boil over high heat. Add the 1 cup of elbow macaroni and cook for 6-8 minutes, or until al dente (tender but still firm to the bite); drain and set aside. Preheat your oven to 375°F (190°C).
3. 3Slice one of the 2 large onions into thin rings, about 1/8-inch thick. Heat 1 tablespoon of the 3 tablespoons of olive oil in a large oven-safe skillet or Dutch oven (at least 10-inch diameter) over medium-high heat. Add the sliced onion and fry for 8-12 minutes, stirring occasionally, until deeply golden brown and crispy; remove with a slotted spoon and set aside on a plate lined with paper towels.
4. 4Dice the remaining 1 large onion into 1/4-inch pieces. Add the remaining 2 tablespoons of olive oil to the same skillet over medium heat, then add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Mince the 4 cloves of garlic, add it to the skillet, and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 6 oz of tomato paste, 28 oz of crushed tomatoes, 2 cups of vegetable broth, 1 teaspoon of cumin, 0.5 teaspoon of chili powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Add the cooked 1 cup of brown or green lentils, 1 cup of long-grain rice, 1 cup of elbow macaroni, and the drained and rinsed 1 can (15 oz) of chickpeas to the tomato sauce in the skillet. Stir gently to combine all ingredients thoroughly, then top the mixture evenly with half of the crispy fried onions. Cover the skillet or Dutch oven tightly with a lid or aluminum foil and bake for 20-25 minutes at 375°F (190°C), or until heated through and bubbling gently around the edges.
7. 7Carefully remove the skillet from the oven. Serve the Baked Koshari hot, garnished with the remaining crispy fried onions.

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