Egyptian Koshari
A dish of lentils, calrose rice and tomato, seasoned with cumin and chilli and simmered on the stove. Finish with onions.
1 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
- 2
Stir in salt, cumin and pepper and cook 1 minute. Add lentils and 2-1/2 cups water. Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, about 15 minutes.
- 3
Add rice and remaining 3 cups water and bring to boil. Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.).
- 4
Remove from heat and let stand 5 minutes. Uncover; fluff with fork. (Makes about 9 cups.).
- 5
Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat.
- 6
Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes about 3 cups.).
- 7
Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain.
- 8
To assemble, place portion of rice and lentils on plate. Top with portion of macaroni, then portion of tomato sauce.
- 9
Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
