Dairy-Free Egyptian Kushari (Rice, Lentils, and Pasta)

Ingredients

• 1/4 cup Olive Oil
• 2 medium Onion
• 1 cup Rice
• 1/2 cup Brown or Green Lentils
• 1/2 cup Elbow Macaroni or Ditalini Pasta
• 1 can Canned Chickpeas
• about 790 g Canned Crushed Tomatoes
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Red Pepper Flakes
• 1/4 cup Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a 30.48 cm skillet, heat 2 tablespoons of the 1/4 cup Olive Oil over medium heat (176.7°C/175°C). Add the 2 medium Onions, sliced thinly, and cook for 20-25 minutes, stirring occasionally, until they turn golden brown and become crispy. Use a slotted spoon to remove the crispy onions from the skillet and place them on a plate lined with paper towels to drain; set aside.
2. 2In the same 30.48 cm skillet over medium heat (176.7°C/175°C), add the 1 cup Rice and 1/2 cup Brown or Green Lentils. Cook for 2-3 minutes, stirring constantly, until the rice and lentils are lightly toasted. Pour 2 cups of water into the skillet, increase the heat to high (100°C/100°C) and bring it to a rolling boil; then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until all the water is absorbed and the rice and lentils are tender.
3. 3Bring a separate large pot of water to a rolling boil over high heat (100°C/100°C). Add the 1/2 cup Elbow Macaroni or Ditalini Pasta and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite (al dente). Drain the pasta well and set it aside.
4. 4In a medium saucepan, heat the remaining 2 tablespoons of the 1/4 cup Olive Oil over medium heat (176.7°C/175°C). Add the 4 cloves Garlic, minced, and cook for 1 minute until fragrant, being careful not to let it brown or burn. Stir in the about 790 g Canned Crushed Tomatoes, 1 teaspoon Cumin, 1/2 teaspoon Chili Powder, 1/4 teaspoon Red Pepper Flakes, 1/4 cup Vinegar, 1 teaspoon Salt, and 1/2 teaspoon Pepper; bring the sauce to a simmer over medium heat, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5To assemble, place a layer of the cooked rice and lentil mixture in the bottom of a serving bowl. Top with a layer of the cooked pasta, followed by a layer of the 1 can Canned Chickpeas, which should be rinsed and drained. Spoon the thickened tomato sauce over the chickpeas, and finally, sprinkle the reserved crispy fried onions on top; serve the Dairy-Free Egyptian Kushari immediately.

Related Guides