Koshari with Spicy Tomato Sauce, Lentils, and Chickpeas

Ingredients

• 1 cup Brown or green lentils
• 1 cup Short-grain rice
• 1 cup Elbow macaroni
• 1 cup Chickpeas, cooked
• 3 medium Onions, thinly sliced
• 6 cloves Garlic, minced
• 28 oz Crushed tomatoes
• 1 tsp Chili flakes
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 cup Vegetable oil
• 2 tbsp White vinegar
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup of brown or green lentils with 3 cups of cold water. Bring the water to a boil over high heat (212°F / 100°C), then reduce heat to medium-low and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain the cooked lentils thoroughly and set them aside in a bowl.
2. 2In a separate medium saucepan, combine the 1 cup of short-grain rice with 2 cups of cold water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover the saucepan with a tight-fitting lid, and cook for 18-20 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 before fluffing with a fork and setting aside.
3. 3In a large pot, bring at least 6 cups of water to a rolling boil over high heat (212°F / 100°C). Add the 1 cup of elbow macaroni and 1/2 teaspoon of salt, stirring immediately to prevent sticking. Cook for 7-9 minutes, stirring occasionally, until the macaroni is tender yet still firm. Drain the cooked macaroni thoroughly and set it aside in a bowl.
4. 4Thinly slice the 3 medium onions. In a large heavy-bottomed pot or a 12-inch skillet, heat the 0.5 cup of vegetable oil over medium-high heat (350-375°F / 175-190°C). Add the thinly sliced onions and fry for 10-15 minutes, stirring frequently, until they are golden brown and crispy. Carefully remove the crispy fried onions with a slotted spoon and place them on a plate lined with paper towels to drain, reserving all the remaining vegetable oil in the pot or skillet.
5. 5Reduce the heat under the pot or skillet with the reserved oil to medium (300-325°F / 150-160°C). In a medium saucepan, heat 2 tablespoons of the reserved onion oil. Add the 6 cloves of minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. Stir in the 28 oz of crushed tomatoes, 1 teaspoon of chili flakes, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded.
6. 6To assemble the koshari, divide the cooked 1 cup of short-grain rice evenly among 4 serving bowls, forming the bottom layer. Next, layer the cooked 1 cup of brown or green lentils over the rice, followed by the cooked 1 cup of elbow macaroni, and then the 1 cup of cooked chickpeas. Spoon a generous amount of the spicy tomato sauce over each layered bowl. Finally, top with the crispy fried onions and drizzle each serving with the 2 tablespoons of white vinegar.

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