Egyptian Koshari (Gluten-Free)

Instructions

1. 1Peel both 2 large Onions; thinly slice one large Onion into rings (about 0.3175 cm thick) and finely dice the other large Onion (into 0.635 cm pieces). Mince the 5 cloves of Garlic. Rinse the 1 cup of Basmati Rice under cold water until it runs clear, and rinse the 0.75 cup of Brown Lentils under cold water. Drain the liquid from the 1 15 oz can of Canned Chickpeas and rinse the chickpeas thoroughly under cold running water; set the rinsed 1 15 oz can of Canned Chickpeas aside.
2. 2Place the rinsed 1 cup of Basmati Rice in a medium saucepan with 2 cups of water. Bring the water to a boil over high heat (200°C / 204.4°C), then reduce the heat to low (120°C / 121.1°C), cover the saucepan tightly, and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes; fluff with a fork and set aside.
3. 3In a separate small saucepan, place the rinsed 0.75 cup of Brown Lentils with 2.5 cups of water. Bring the water to a boil over high heat (200°C / 204.4°C), then reduce the heat to low (120°C / 121.1°C) and simmer, uncovered, for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set the cooked 0.75 cup of Brown Lentils aside.
4. 4Heat 2 tablespoons of Olive Oil in a 30.48 cm skillet over medium heat (175°C / 176.7°C). Add the thinly sliced 1 large Onion rings and fry for 10-15 minutes, stirring occasionally, until they are golden brown and crispy. Remove the crispy onions with a slotted spoon and drain them on paper towels; set aside.
5. 5Add the remaining 2 tablespoons of Olive Oil to the same 30.48 cm skillet and heat over medium heat (175°C / 176.7°C). Add the finely diced 1 large Onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent. Add the minced 5 cloves of Garlic, 2 tablespoons of Tomato Paste, 1 teaspoon of Chili Powder, 1 teaspoon of Cumin, and 0.5 teaspoon of Coriander; sauté for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Pour in the about 790 g Canned Diced Tomatoes and 2 tablespoons of White Vinegar. Bring the mixture to a simmer over medium heat (175°C / 176.7°C), then reduce the heat to low (120°C / 121.1°C). Cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly; stir in 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper.
7. 7To assemble, divide the cooked 1 cup of Basmati Rice among four serving bowls. Layer the cooked 0.75 cup of Brown Lentils over the rice, followed by the rinsed 1 15 oz can of Canned Chickpeas. Spoon the prepared tomato sauce generously over the chickpeas, then garnish each bowl with the crispy fried 1 large Onion rings and serve hot.

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