Kushari (Egyptian Pasta, Rice, and Lentils)

Ingredients

• 1/2 cup Brown or Green Lentils
• 1/2 cup Long Grain Rice
• 1 cup Elbow Macaroni
• 1/2 cup Chickpeas
• 2 medium Onion
• 2 cups Tomato Sauce
• 3 cloves Garlic
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 2 tablespoons Vinegar
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 1/2 cup brown or green lentils and 4 cups of water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low (250°F / 120°C), cover the pot, and simmer for 20-25 minutes, until the lentils are tender but still hold their shape. Drain any excess water and set the cooked lentils aside.
2. 2In a medium saucepan, combine the 1/2 cup long grain rice, 1 cup of water, and 1/2 teaspoon salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to low (200°F / 95°C), cover the saucepan, and simmer for 15-20 minutes, until all the water is absorbed and the rice is tender. Fluff the cooked rice with a fork and set it aside.
3. 3Fill another medium saucepan with 4 cups of water and add 1 teaspoon of salt. Bring the water to a rolling boil over high heat. Add the 1 cup elbow macaroni and cook for 7-10 minutes, stirring occasionally, until the macaroni is tender but still firm to the bite (al dente). Drain the cooked macaroni well and set it aside.
4. 4Thinly slice the 2 medium onions. In a large skillet, heat the 3 tablespoons of olive oil over medium-high heat (375°F / 190°C). Add the sliced onions to the hot oil and fry for 8-10 minutes, stirring occasionally, until they turn golden brown and become crispy. Use a slotted spoon to remove the crispy onions and place them on paper towels to drain. Keep the skillet with the remaining oil for the next step.
5. 5Add the 3 cloves of minced garlic to the reserved oil in the skillet. Sauté the garlic over medium heat (300°F / 150°C) for 1 minute, stirring constantly, until it becomes fragrant and lightly golden, being careful not to let it burn.
6. 6Pour the 2 cups of tomato sauce into the skillet with the garlic. Stir in the 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 2 tablespoons vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer over medium heat, then reduce the heat to low (200°F / 95°C) and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7In a large bowl, combine the cooked 1/2 cup brown or green lentils, the cooked 1/2 cup long grain rice, the cooked 1 cup elbow macaroni, and the 1/2 cup chickpeas. Gently mix them together.
8. 8To serve, ladle the combined lentil, rice, macaroni, and chickpea mixture into individual bowls. Top each serving generously with the prepared tomato sauce and sprinkle with the crispy fried onions.

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