Dairy & Egg Free Egyptian Kushari

Ingredients

• 0.75 cup Brown Lentils
• 1 cup Long Grain Rice
• 1 cup Elbow Macaroni
• 1 can Chickpeas (canned)
• 2 large Onions
• 4 cloves Garlic
• 0.25 cup Tomato Paste
• 1 can Crushed Tomatoes
• 0.5 cup Vegetable Oil
• 2 tablespoons Vinegar
• 1 teaspoon Cumin
• 0.5 teaspoon Chili Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1In a medium pot, combine 0.75 cup brown lentils with 3 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, until the lentils are tender but not mushy. Drain any excess water and set the cooked lentils aside.
2. 2Peel and thinly slice the 2 large onions. Heat 0.1 cup of the 0.5 cup vegetable oil in a large skillet over medium-high heat (400°F / 200°C). Add the sliced 2 large onions and fry for 10-15 minutes, stirring occasionally, until they are golden brown and crispy. Use a slotted spoon to remove the onions from the skillet and place them on a plate lined with paper towels to drain; set the crispy onions aside.
3. 3In a large heavy-bottomed pot, combine 1 cup long grain rice with 2 cups of water and 0.5 teaspoon of the 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes. Meanwhile, in a separate medium pot, bring water to a boil over high heat. Add the 1 cup elbow macaroni and cook for 7-10 minutes, until tender but still firm to the bite. Drain the cooked macaroni well and set aside.
4. 4Wipe clean the large skillet used for the onions. Add the remaining 0.4 cup of vegetable oil and heat over medium heat (350°F / 175°C). Add the 4 cloves of minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Stir in the 0.25 cup tomato paste and cook for 2 minutes, stirring constantly. Then, add the 1 can crushed tomatoes, 2 tablespoons vinegar, 1 teaspoon cumin, 0.5 teaspoon chili powder, the remaining 0.5 teaspoon of 1 teaspoon salt, and 0.5 teaspoon black pepper to the skillet. Stir everything together, bring to a simmer over medium-low heat, and cook for 15 minutes, stirring occasionally, until slightly thickened.
5. 5Drain and rinse the 1 can chickpeas. In a large serving bowl, layer the cooked 1 cup long grain rice, the cooked 0.75 cup brown lentils, the cooked 1 cup elbow macaroni, and the drained 1 can chickpeas. Spoon the prepared tomato sauce over the layers, and finally, top with the reserved crispy fried 2 large onions. Serve hot immediately.

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