Koshari (egyptian Rice with Pasta and Lentils)

Ingredients

• 1 cup uncooked rice
• 1 cup lentils
• 1 cup macaroni
• 1 can tomatoes
• 3 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 large onion
• 4 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• to taste chile powder
• to taste parsley

Steps

1. In a saucepan, cook the rice according to the package instructions until it is tender and fluffy.
2. Once cooked, set the rice aside.
3. In a separate pot, cook the lentils in boiling water until they are tender but not mushy.
4. Drain the lentils in a colander.
5. Set them aside.
6. Cook the small macaroni or short pasta in a pot of salted boiling water until it is al dente.
7. Drain the pasta in a colander.
8. Set it aside.
9. In a skillet, heat the vegetable oil over medium heat.
10. Add the thinly sliced onion.
11. Sauté until it turns golden brown and crispy.
12. Remove the fried onions from the skillet.
13. Set them aside on a paper towel to drain excess oil.
14. In the same skillet, add the minced garlic.
15. Sauté for a minute until fragrant.
16. Add the chopped tomatoes, tomato paste, ground cumin, ground cinnamon, salt, black pepper, and chili powder (if using) to the skillet.
17. Stir well to combine the ingredients.
18. Simmer the tomato sauce over low heat for about 10–15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
19. To serve, layer the cooked rice, lentils, and pasta in a serving dish.
20. Drizzle the tomato sauce generously over the top.
21. Garnish with the crispy fried onions and freshly chopped parsley or cilantro.
22. Serve the koshari hot.
23. Enjoy the harmonious blend of flavors and textures.