Koshari (Egyptian Rice with Pasta and Lentils)

Ingredients

• •1 cup uncooked rice
• •1 cup dried lentils
• •1 cup small macaroni or short pasta
• •1 can (400 grams ) chopped tomatoes
• •3 tablespoons tomato paste
• •2 tablespoons vegetable oil
• •1 large onion , thinly sliced
• •4 cloves garlic , minced
• •1 teaspoon ground cumin
• •1 teaspoon ground cinnamon
• •Salt to taste
• •Black pepper to taste
• •Chile powder (optional, for added spice)
• •Fresh parsley or cilantro , chopped (for garnish)

Instructions

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