You've Been Served: Koshari

Ingredients

• 1 cup Long Grain Rice (rinsed until water runs clear)
• 1 cup Brown Lentils (rinsed, no soaking required)
• 1 cup Small Pasta (Elbow Macaroni or Ditalini) (broken into smaller pieces if large)
• 2 large Onion (thinly sliced for frying)
• 3 cloves Garlic (minced)
• 2 cups Canned Crushed Tomatoes (or passata)
• 2 tablespoons Tomato Paste (adds depth)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Paprika
• 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
• to taste Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon White Vinegar (optional, adds tang)
• 4 tablespoons Olive Oil (for sauce)
• 2 cups Vegetable Oil (for deep‑frying onions)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Cook the Lentils

   Rinse 1 cup of brown lentils under cold water. Place them in a medium pot, cover with 3 cups of water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until tender but still holding shape, about 20 minutes. Drain and set aside.

   Time: PT20M

2. Cook the Rice

   Rinse 1 cup of long‑grain rice until water runs clear. In a large pot, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Fluff with a fork and keep warm.

   Time: PT15M

3. Cook the Pasta

   Bring a pot of salted water to a rolling boil. Add 1 cup of small pasta, stir, and cook al‑dente for 8–10 minutes. Drain in a colander and set aside.

   Time: PT10M

4. Prepare the Spicy Tomato Sauce

   Heat 4 tbsp olive oil in a saucepan over medium heat. Add minced garlic and sauté 30 seconds. Stir in 2 cups crushed tomatoes, 2 tbsp tomato paste, cumin, coriander, paprika, chili flakes, salt, pepper, and vinegar. Simmer gently for 15 minutes, stirring occasionally, until slightly thickened.

   Time: PT15M

5. Fry the Onions Until Crispy

   Slice 2 large onions thinly. Heat 2 cups vegetable oil in a deep frying pan to 350°F (175°C). Fry the onions in batches, stirring gently, until deep golden brown and crisp, about 8–10 minutes total. Remove with a slotted spoon onto paper towels to drain excess oil.

   Time: PT10M

   Temperature: 350°F

6. Assemble the Koshari

   In a serving bowl, layer the cooked rice, then lentils, then pasta. Spoon generous amounts of the hot tomato sauce over the top. Sprinkle the crispy fried onions and chopped parsley as garnish.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

12g

Carbohydrates

78g

Fat

9g

Fiber

10g

Ingredient Substitutions

• Instead of Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Brown Lentils: Green lentils, Red lentils (will break down)
• Instead of Small Pasta (Elbow Macaroni or Ditalini): Small shells, Orzo
• Instead of Onion: Shallots
• Instead of Garlic: Garlic paste
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
• Instead of Tomato Paste: Tomato puree
• Instead of Ground Cumin: Ground coriander
• Instead of Ground Coriander: Ground cumin
• Instead of Paprika: Smoked paprika
• Instead of Red Chili Flakes: Fresh chopped chili
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of White Vinegar: Lemon juice
• Instead of Olive Oil: Vegetable oil
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Large Pot
• Medium Pot
• Saucepan
• Deep Frying Pan or Dutch Oven
• Colander
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Chef's Knife
• Cutting Board
• Serving Bowl
• Paper Towels

Critical Steps — Do Not Skip

• Cooking lentils until just tender but not mushy
• Frying onions to a deep golden crisp without burning
• Simmering the tomato sauce to achieve the right thickness

Chef Tips from the Video

• For extra flavor, toast the rice briefly in a little oil before adding water.
• Add a pinch of sugar to the sauce if the tomatoes are too acidic.
• Use a mix of vegetable and olive oil for frying to get both flavor and a higher smoke point.

Troubleshooting

Storage

Refrigerator: Store sauce, cooked rice, lentils, and pasta in separate airtight containers for up to 4 days.

Freezer: Sauce freezes well for up to 2 months; reheat gently before serving.

Room temperature: Crispy fried onions can be kept in a paper‑towel‑lined container for up to 1 day, but lose crunch after that.

Make-Ahead Tips

• Cook lentils, rice, and pasta a day ahead; store each component separately in the fridge.
• Prepare the tomato sauce up to 2 days in advance; reheat gently before assembling.
• Fry onions just before serving to retain maximum crispness.

Frequently Asked Questions