Koshari

Name: Koshari
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 200 g Brown lentils, rinsed; 200 g Long-grain white rice, rinsed; 200 g Elbow macaroni; 15½ oz Canned chickpeas (garbanzo beans), one can, drained; 2 Yellow onion, thinly sliced, for crispy onions; ½ cup Vegetable oil, for frying the onions; 1 Yellow onion, finely chopped, for the sauce; 1 tbsp Vegetable oil, for the sauce; 4 cloves Garlic, minced; 15 oz Canned tomato sauce, one can; 2 tbsp Distilled white vinegar; 1 tsp Ground cumin; 1 tsp Ground coriander; ½ tsp Crushed red pepper flakes; 1 tsp Table salt

1 hr 15 minServes 6$34.66

Brown lentils, rice, macaroni, and chickpeas are layered and topped with a garlicky, vinegar-sharpened tomato sauce and crisp fried onions.

Ingredients

200 gBrown lentilsrinsedBuy 1 bag
200 gLong-grain white ricerinsedBuy 1 bag
200 gElbow macaroniBuy 1 box
15½ ozCanned chickpeas (garbanzo beans)one can, drainedBuy 1 can
2Yellow onionthinly sliced, for crispy onionsBuy 0.95 lb
½ cupVegetable oilfor frying the onionsBuy 1 bottle
1Yellow onionfinely chopped, for the sauce
1 tbspVegetable oilfor the sauce
4 clovesGarlicmincedBuy 1 head
15 ozCanned tomato sauceone canBuy 1 can
2 tbspDistilled white vinegarBuy 1 bottle
1 tspGround cuminBuy 1 jar
1 tspGround corianderBuy 1 jar
½ tspCrushed red pepper flakesBuy 1 jar
1 tspTable saltBuy 1 canister

Method

Fry the sliced onions in the 1/2 cup oil until deep golden and crisp; drain and reserve.
Simmer the lentils in water until just tender, about 20 minutes; drain.
Cook the rice and, separately, the macaroni until tender.
For the sauce, cook the chopped onion and garlic in 1 tbsp oil, add the tomato sauce, vinegar, cumin, coriander, chili flakes, and salt, and simmer 10 minutes.
Layer rice, lentils, macaroni, and chickpeas in bowls, spoon over the sauce, and top with crispy onions.