Koshari (Egyptian Lentil, Rice & Pasta Bowl)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the lentils under cold water; pick out any stones.

2. 2

   Place rinsed lentils in a medium pot with 3 cups water and 1 tsp salt, bring to a boil, then reduce to a simmer and cook until tender but not falling apart.

   Start checking at 15 minutes; brown/green lentils usually take 18–25 minutes depending on age.

   20 min
3. 3

   Meanwhile rinse the rice until the water runs clear.

4. 4

   In a separate medium pot combine the rinsed rice, 1.75 cups water, 1 tbsp oil and 1/2 tsp salt; bring to a boil, cover, reduce heat to low and cook until the water is absorbed and rice is tender.

   Turn off the heat and let rest, covered, for 5 minutes before fluffing with a fork.

   15 min
5. 5

   Bring a large pot of salted water to a boil and cook the macaroni until al dente according to package instructions; drain and toss with a drizzle of oil to keep the pieces separate.

   10 min
6. 6

   While grains and pasta cook, make the tomato sauce: heat 2 tbsp oil in a saucepan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

   1 min
7. 7

   Add crushed tomatoes, 2 tbsp white vinegar, 1 tbsp sugar, 1 tsp salt, 1 tsp ground cumin and red pepper flakes (if using); bring to a simmer, reduce heat and cook, stirring occasionally, until slightly thickened and bright — about 12–15 minutes.

   Adjust vinegar and sugar to taste: the sauce should be tangy with a touch of sweetness.

   15 min
8. 8

   Prepare the onions: toss the thinly sliced onions with the flour, 1/2 tsp salt and 1/4 tsp black pepper so they are lightly coated.

9. 9

   Heat the frying oil in a wide skillet or saucepan to medium‑high (oil should shimmer but not smoke). Fry the floured onions in batches, turning occasionally, until deep golden brown and crisp.

   Remove when deeply golden — they will crisp further as they drain. Drain on paper towels and season immediately with a little salt.

   12 min
10. 10

    When lentils are tender, drain any excess water; taste and add salt if needed. Stir 1 tsp ground cumin into the lentils.

11. 11

    Warm the drained chickpeas in a small saucepan with 1/2 tsp ground cumin and a pinch of salt until heated through.

    5 min
12. 12

    Combine the cooked rice and lentils in one pot or bowl and gently mix so they are evenly distributed.

13. 13

    To serve, spoon a base of the rice‑lentil mix into each bowl, add a portion of macaroni, a spoonful of chickpeas, ladle the tomato sauce over the top and finish with a generous handful of crisp fried onions, chopped parsley and a lemon wedge.

    Serve family‑style so people can add more sauce or fried onions to taste.