Gluten-Free Egyptian Koshari with Brown Lentils

Ingredients

• 1 cup Brown Lentils
• 8 oz Rice Noodles
• 28 oz Canned Diced Tomatoes
• 2 medium Onion
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Chili Powder
• 2 tbsp Olive Oil
• 2 tbsp Rice Vinegar
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place the 1 cup of brown lentils into a medium saucepan. Add enough water to cover the lentils by at least 1 inch. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the saucepan, and simmer for 25-30 minutes, until the lentils are tender but still hold their shape. Drain any excess water and set the cooked lentils aside.
2. 2Fill a large pot with water and bring it to a rolling boil over high heat. Add the 8 oz of rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the cooked noodles in a colander and set them aside.
3. 3Dice 1 medium onion into 1/4-inch pieces. Mince the 4 cloves of garlic. Heat 1 tablespoon of olive oil in a large skillet (e.g., 12-inch) over medium heat (350°F / 175°C). Add the diced 1 medium onion and the minced 4 cloves of garlic to the skillet and cook for 5-7 minutes, stirring frequently, until the onion pieces are softened and translucent.
4. 4Add the 28 oz of canned diced tomatoes, 1 tsp of cumin, 1 tsp of coriander, 0.5 tsp of chili powder, 1 tsp of salt, and 0.5 tsp of black pepper to the skillet with the cooked onion and garlic. Stir all ingredients together. Bring the sauce to a simmer over medium heat (350°F / 175°C), then reduce the heat to low. Cover the skillet and let the sauce simmer for 20 minutes, stirring occasionally, until it has thickened slightly.
5. 5Thinly slice the remaining 1 medium onion into half-moon shapes, about 1/8-inch thick. Heat the remaining 1 tablespoon of olive oil in a separate small skillet (e.g., 8-inch) over medium-high heat (375°F / 190°C). Add the thinly sliced 1 medium onion and fry for 8-10 minutes, stirring frequently, until the onion pieces are golden brown and crispy. Use a slotted spoon to transfer the crispy onions to a plate to drain any excess oil.
6. 6Add the cooked 1 cup of brown lentils and the cooked 8 oz of rice noodles to the large skillet containing the simmering tomato sauce. Stir gently to combine all ingredients. Stir in the 2 tablespoons of rice vinegar. Continue to cook over low heat for 2-3 minutes, stirring occasionally, just until the lentils and noodles are warmed through.
7. 7Divide the Koshari mixture evenly among serving bowls. Top each serving generously with the crispy fried onions and serve immediately.

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