Dairy-Free Egyptian Koshari

Ingredients

• 1 cup Rice
• 1 cup Macaroni Pasta
• 0.5 cup Brown or Green Lentils
• 28 oz Canned Crushed Tomatoes
• 2 large Onions
• 4 cloves Garlic
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 2 tablespoons Vinegar (white or apple cider)
• 4 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Prepare the crispy onions: Thinly slice 1 large onion. Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat (375°F / 190°C). Add the sliced onion and fry for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove the onions with a slotted spoon and drain on paper towels. Set aside.
2. 2Cook the grains and lentils: In a large pot, combine 1 cup of rice, 1 cup of macaroni pasta, and 0.5 cup of brown or green lentils with 4 cups of water and 1 teaspoon of salt. Bring to a boil over high heat (400°F / 200°C), then reduce heat to low (250°F / 120°C), cover, and simmer for 20-25 minutes, or until the rice, pasta, and lentils are tender and the water is absorbed. Stir occasionally to prevent sticking. Drain any excess water if necessary and set aside.
3. 3Make the tomato sauce: Finely chop the remaining 1 large onion and mince 4 cloves of garlic. In the same large pot used for the grains (after emptying and wiping it clean), heat 1 tablespoon of the reserved vegetable oil from frying the onions over medium heat (325°F / 160°C). Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Add the remaining sauce ingredients: Pour in the 28 oz of canned crushed tomatoes. Stir in 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of coriander, 2 tablespoons of vinegar, 0.5 teaspoon of black pepper. Bring the sauce to a simmer over medium heat (325°F / 160°C).
5. 5Simmer the sauce: Reduce the heat to low (250°F / 120°C), cover the pot, and let the sauce simmer for 15-20 minutes, stirring occasionally, until slightly thickened and the flavors have melded. Taste and add more salt if needed.
6. 6Assemble the Koshari: In individual serving bowls, create layers by adding the cooked rice, macaroni, and lentils mixture. Spoon a generous amount of the tomato sauce over the layers.
7. 7Garnish and serve: Top each bowl with the reserved crispy fried onions. Serve immediately.

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