Egyptian Koshary Pasta

Name: Egyptian Koshary Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 cup cooked rice; 2 cup cooked penne pasta; 2 tbsp white vinegar; 1 tsp ground cumin; 0.5 tsp garlic powder; 1 cup cooked lentils; 1 can crushed tomatoes (15 ounce); 0.5 cup water; 1.5 tbsp sugar; 0.75 tsp ground cinnamon; 0.5 tsp salt; 0.25 tsp crushed red pepper flakes; 3 medium yellow squash; 2 medium onions

Pan-cooked lentils, penne pasta and rice, warmed with cumin and cinnamon.

30 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.
2
Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixture over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.
5 min
3
*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.
10 min