Egyptian Koshari (Rice, Lentils, and Pasta)

Ingredients

• 1 cup Brown rice
• 0.5 cup Brown or green lentils
• 0.75 cup Elbow macaroni
• 28 ounce can Canned crushed tomatoes
• 2 medium Onions
• 4 cloves Garlic
• 1 teaspoon Cumin
• 0.5 teaspoon Chili powder
• 2 tablespoons Vinegar (white or apple cider)
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1In a medium pot, combine the 1 cup of brown rice, 2 cups of water, and 0.5 teaspoon of salt. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until all the water is absorbed and the rice grains are tender.
2. 2While the rice cooks, place the 0.5 cup of brown or green lentils in a small pot with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the lentils are tender but still hold their shape; drain any excess water. In a separate large pot, bring 4 cups of water to a rolling boil over high heat, then add the 0.75 cup of elbow macaroni and cook for 7-10 minutes, stirring occasionally, until the pasta is firm to the bite (al dente); drain the macaroni well.
3. 3While the rice, lentils, and macaroni are cooking, heat 2 tablespoons of olive oil in a medium saucepan over medium heat (350°F / 175°C). Add the 4 minced cloves of garlic and cook for 1 minute, until fragrant. Stir in the 28 ounce can of crushed tomatoes, 1 teaspoon of cumin, 0.5 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper; bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until it has thickened slightly.
4. 4Thinly slice the 2 medium onions. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the sliced onions and fry for 8-10 minutes, stirring frequently, until they are golden brown and crispy; use a slotted spoon to remove the crispy onions from the skillet and drain them on paper towels.
5. 5To serve, layer the cooked brown rice, cooked lentils, and cooked elbow macaroni into individual bowls. Spoon the warm tomato sauce generously over the layers, then top with the crispy fried onions. Drizzle with 2 tablespoons of vinegar just before serving.

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