KOSHARI RECIPE

Ingredients

• 1.5 cup Jasmine Rice (medium‑grain white rice; can substitute brown rice or basmati)
• 1.5 cup Brown Lentils (dry, rinsed)
• 2 cup Elbow Macaroni (dry; other short pasta works)
• 1 can Canned Chickpeas (15 oz, drained and rinsed)
• 16 oz Tomato Sauce (two 8‑oz cans; can use a 28‑oz can and halve)
• 1 large White Onion (sliced into rounds; yellow onion works too)
• 0.25 cup All-Purpose Flour (for coating onions; optional)
• 0.25 cup Olive Oil (for frying onions; can use vegetable or canola oil)
• 1 tsp Ground Coriander (optional; can substitute cumin)
• 0.125 tsp Ground Cumin (optional, small amount)
• 0.5 tsp Garlic Powder (optional; fresh garlic can be used)
• 0.25 tsp Red Pepper Flakes (optional for heat)
• 1 tbsp White Vinegar (adjust to taste; 1–2 tbsp called for)
• 1 tsp Salt (for seasoning rice, pasta, lentils, and onions)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Measure and Prep Ingredients

   Measure rice, lentils, macaroni, chickpeas and tomato sauce. Rinse the lentils under cold water and drain the chickpeas. Slice the onion into ½‑inch rounds.

   Time: PT5M

2. Season and Coat Onion

   Place onion rings in a bowl, sprinkle with salt and toss with the flour until lightly coated.

   Time: PT5M

3. Fry Onions Until Dark Golden

   Heat olive oil in a large frying pan over medium‑high heat. Add the coated onion rings in a single layer and fry, turning occasionally, until they are dark golden but not burnt, about 12‑15 minutes.

   Time: PT15M

4. Drain Fried Onions

   Using a slotted spoon, transfer the onions to a paper‑towel lined plate. Reserve the oil in the pan for the sauce.

   Time: PT2M

5. Cook Lentils

   In the large pot, add the rinsed lentils and cover with water (about 3 cups). Bring to a boil, then reduce to a simmer and cook until just past al dente, about 18‑20 minutes. Drain and set aside.

   Time: PT20M

6. Cook Rice

   Rinse the rice until water runs clear. In a separate pot, combine rice, 3 cups water, and a pinch of salt. Bring to a boil, then cover and simmer on low for 15‑18 minutes until water is absorbed. Fluff and keep warm.

   Time: PT20M

7. Cook Macaroni

   Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

8. Prepare Spiced Tomato Sauce

   Return the reserved onion oil to the medium saucepan. Add the tomato sauce, ground coriander, cumin, garlic powder, and red pepper flakes. Simmer gently for 20 minutes, stirring occasionally. Stir in white vinegar at the end and adjust salt to taste.

   Time: PT20M

9. Combine Components

   In a large serving bowl, layer the cooked rice, then lentils, then macaroni, and scatter the chickpeas. Drizzle the warm tomato sauce evenly over the top.

   Time: PT5M

10. Add Crispy Onion Topping

    Scatter the fried onion rings over the assembled dish as a final garnish.

    Time: PT5M

11. Serve (Optional Salad)

    Serve the koshari with a simple Mediterranean salad of diced cucumber, cherry tomatoes, chopped parsley, olive oil, lemon juice, and a pinch of salt.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

85 g

Fat

11 g

Fiber

12 g