Kushari (Egyptian Lentils, Rice, and Pasta)

Ingredients

• 1/2 cup Brown Lentils
• 1/2 cup Rice
• 1/2 cup Elbow Pasta
• 1/4 cup Vermicelli Pasta
• 1/4 cup Olive Oil
• 2 medium Onions
• 4 cloves Garlic
• 28 oz Canned Crushed Tomatoes
• 2 tbsp Tomato Paste
• 1 tsp Cumin
• 1/2 tsp Chili Powder
• 1 tbsp Vinegar
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Combine the 1/2 cup Brown Lentils and 2 cups of water in a large heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to medium-low (about 170°F / 77°C). Cover the pot and simmer for 20 minutes, until the lentils are becoming tender.
2. 2Add the 1/2 cup Rice to the pot with the lentils. Continue to simmer, covered, over medium-low heat (about 170°F / 77°C) for another 20 to 25 minutes, until the rice is tender and most of the water has been absorbed. If any water remains, carefully drain it, then set the pot aside.
3. 3In a separate pot, bring 4 cups of water to a rolling boil over high heat. Add the 1/2 cup Elbow Pasta and cook for 7 to 10 minutes, stirring occasionally, until the pasta is tender but still firm to the bite. Drain the pasta and set it aside.
4. 4Thinly slice the 2 medium Onions. Heat the 1/4 cup Olive Oil in a 10-inch skillet over medium-high heat (about 375°F / 190°C). Add the sliced onions and fry for 8 to 10 minutes, stirring occasionally, until they are crispy and golden brown. Using a slotted spoon, remove the onions and place them on a plate lined with paper towels to drain, then set them aside.
5. 5In the same 10-inch skillet with the remaining olive oil, add the 1/4 cup Vermicelli Pasta. Cook over medium heat (about 325°F / 160°C), stirring constantly, for 2 to 3 minutes until the vermicelli is golden brown. Remove the vermicelli from the skillet and set it aside.
6. 6Mince the 4 cloves Garlic. Add the minced garlic to the same 10-inch skillet and sauté over medium heat (about 325°F / 160°C) for 1 minute, until fragrant, being careful not to burn it. Stir in the 28 oz Canned Crushed Tomatoes, 2 tbsp Tomato Paste, 1 tsp Cumin, 1/2 tsp Chili Powder, 1 tbsp Vinegar, 1 tsp Salt, and 1/2 tsp Black Pepper. Bring the sauce to a simmer, then reduce the heat to low (about 200°F / 93°C) and cook for 15 minutes, stirring occasionally, until the sauce is slightly thickened.
7. 7To assemble, spoon the lentil and rice mixture into four serving bowls. Top each with the cooked elbow pasta, then sprinkle with the fried vermicelli. Ladle the tomato sauce over the pasta layers. Finally, garnish generously with the crispy fried onions. Serve immediately.

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