Classic Egyptian Koshary

Ingredients List

• 1 tablespoon vegetable oil

• 2 cups uncooked white rice

• 3 cups water

• 1 teaspoon salt

• 1 (16 ounce) package uncooked elbow macaroni

• 1 cup beluga lentils, soaked in water

• ½ teaspoon salt

• 1 tablespoon vegetable oil

• 5 onions, minced

• 2 cloves garlic, minced

• 3 tablespoons distilled white vinegar

• 4 ripe tomatoes, diced

• ½ cup tomato paste

• 1 ½ teaspoons salt

• 1 teaspoon ground black pepper

• 2 ½ teaspoons ground cumin

• ¼ teaspoon cayenne pepper

Instructions

1. In a saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Stir in the rice and cook for about 3 minutes until it is coated with oil. Add 3 cups of water and 1 teaspoon of salt. Bring to a boil, reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.

2. Fill a large pot with lightly salted water and bring to a boil over high heat. Add the macaroni and cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes. Drain and return the macaroni to the pot, covering it to keep warm.

3. Soak the lentils in water for 30 minutes, then drain and rinse them. Bring 2 cups of water to a boil in a pot, add the lentils, and simmer on low heat until they are tender, about 15 to 20 minutes. Stir in 1/2 teaspoon of salt.

4. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the onions and cook, stirring often, for 10 to 15 minutes until they are golden brown and caramelized. Add garlic and cook for another minute. Remove from the pan and drain on paper towels.

5. Place half of the caramelized onions into a saucepan. Stir in the vinegar, followed by the chopped tomatoes, tomato paste, black pepper, 2 1/2 teaspoons of salt, cumin, and cayenne (optional). Bring to a boil, then reduce the heat to medium-low and simmer for about 12 minutes.

6. To serve, layer rice, macaroni, and lentils on serving plates. Top with some of the caramelized onions and spoon the tomato sauce over the top.

Cooking Tip

Nutritional Information (per serving)