Koshari (Egyptian Lentils, Rice, and Pasta)

Ingredients

• 1 cup Brown or green lentils
• 1 cup Long-grain rice
• 1 cup Elbow macaroni
• 0.5 cup Spaghetti
• 1 24oz jar Tomato sauce
• 2 large Onions
• 4 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Chili powder
• 0.5 cup Olive oil
• 0.25 cup White vinegar
• 2 tbsp Lemon juice
• 1.5 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the 1 cup of brown or green lentils thoroughly under cold running water. Place the rinsed 1 cup of lentils in a large heavy-bottomed pot with 4 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes. The lentils are done when they are tender to the bite but still hold their shape. Carefully drain any excess water from the cooked lentils and set them aside in a bowl.
2. 2While the lentils cook, peel and thinly slice the 2 large onions. Heat the 0.5 cup of olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the sliced 2 large onions to the hot oil and fry, stirring occasionally, for 10-15 minutes, 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 excess oil. Set the fried onions aside.
3. 3Mince 3 cloves of the 4 cloves of garlic. In the same large skillet used for the onions, with the remaining 0.5 cup of olive oil, add the minced 3 cloves of garlic. Sauté over medium heat (300°F / 150°C) for about 1 minute, until the garlic is fragrant and lightly golden, being careful not to burn it. Pour in the 1 24oz jar of tomato sauce. Add the 1 tsp cumin, 0.5 tsp chili powder, 1.5 tsp salt, and 0.5 tsp black pepper. Stir all ingredients together, bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
4. 4While the tomato sauce simmers, prepare the rice and pasta. Rinse the 1 cup of long-grain rice thoroughly under cold water. In a medium saucepan, combine the rinsed 1 cup of rice with 2 cups of water. Bring to a boil over high heat (212°F / 100°C), then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. In a separate large pot, bring 8 cups of water to a rolling boil over high heat (212°F / 100°C). Add the 1 cup of elbow macaroni and the 0.5 cup of spaghetti to the boiling water. Cook for 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Carefully drain all the cooked rice and pasta well and set them aside in separate bowls.
5. 5Prepare the vinegar-garlic dressing. Mince the remaining 1 clove of garlic. In a small bowl, whisk together the 0.25 cup of white vinegar, the 2 tbsp of lemon juice, and the minced 1 clove of garlic. Stir well until combined.
6. 6To assemble the Koshari, take a serving bowl. First, create a layer with the cooked 1 cup of lentils. Next, add a layer of the cooked 1 cup of long-grain rice. Then, add a layer of the cooked 1 cup of elbow macaroni and 0.5 cup of spaghetti. Spoon a generous amount of the simmering tomato sauce over the pasta layer. Finally, top with a handful of the crispy fried 2 large onions and drizzle the vinegar-garlic dressing over everything. Serve the Koshari immediately.

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