Egyptian Koshari

Ingredients

• 1 cup Green Lentils (rinsed and drained; cook until al dente)
• 1 cup Basmati Rice (rinsed; cooked separately)
• 1 cup Chickpeas (dried, soaked overnight and boiled until tender)
• 1 cup Small Macaroni (cooked al dente)
• 0.5 cup Vermicelli (thin, toasted lightly before adding water)
• 2 medium Onion (one for sauté, one for crisp fried onions; sliced thin)
• 6 cloves Garlic (minced; divided among sauces)
• 1 cup Tomato Puree (smooth puree, no added sugar)
• 2 tsp Cumin Powder (ground, toasted if possible)
• 1 tsp Chili Flakes (adjust heat to taste)
• 2 tbsp White Vinegar (for sauces)
• 4 tbsp Olive Oil (for sautéing and frying)
• 2 tbsp Unsalted Butter (melted for garlic butter sauce)
• 1 tbsp Lemon Juice (freshly squeezed, for finishing)
• to taste Salt

Instructions

1. Cook the Lentils

   Rinse 1 cup green lentils, place in a large pot with 3 cups water, bring to a boil, then simmer uncovered for about 20 minutes until they are still firm (al dente). Drain and set aside.

   Time: PT20M

   Temperature: Medium heat

2. Sauté the Base Onions

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 thinly sliced onion and sauté until translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Create the Lentil‑Tomato Mixture

   To the onions add 1 cup tomato puree, 2 tsp cumin powder, and salt. Cook for 2 minutes until the puree thickens, then stir the cooked lentils back in. Heat through for another 3 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Cook the Vermicelli

   In a small saucepan heat 1 tbsp olive oil over low heat. Add ½ cup vermicelli and stir constantly until it turns a light pink, about 3 minutes. Add ½ cup water and a pinch of salt, cover, and simmer for 5 minutes. Remove from heat and let sit uncovered for 2 minutes to dry.

   Time: PT10M

   Temperature: Low to medium heat

5. Prepare Garlic‑Cumin Sauce

   Heat 1 tbsp olive oil in a small pan. Add 2 minced garlic cloves and ½ tsp cumin powder; sauté 30 seconds. Add ¼ cup water, 1 tsp white vinegar, and salt; simmer 2 minutes. Set aside.

   Time: PT4M

   Temperature: Medium heat

6. Prepare Tomato Sauce

   In another skillet heat 1 tbsp olive oil. Add 2 minced garlic cloves; sauté until just pink (about 1 minute). Stir in 1 cup tomato puree, 1 tsp chili flakes, 1 tsp white vinegar, and salt. Bring to a gentle boil and simmer 5 minutes until thickened.

   Time: PT7M

   Temperature: Medium heat

7. Make Butter‑Garlic Sauce

   Melt 2 tbsp butter in a microwave‑safe bowl (about 30 seconds). Stir in the remaining 2 minced garlic cloves; the residual heat will lightly cook the garlic. Set aside.

   Time: PT2M

8. Fry Crispy Onions

   Heat 1 tbsp olive oil in the large skillet over medium‑high heat. Add the remaining sliced onion and fry, stirring occasionally, until deep golden and crisp, about 5 minutes. Transfer to a paper‑towel lined plate.

   Time: PT5M

   Temperature: Medium‑high heat

9. Cook the Rice

   Rinse 1 cup basmati rice until water runs clear. In a saucepan combine rice with 1½ cups water and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes. Fluff and set aside.

   Time: PT15M

   Temperature: Low heat

10. Cook the Chickpeas

    If using dried chickpeas, soak overnight, then drain. Place 1 cup chickpeas in a pot with fresh water, bring to a boil, reduce to a simmer and cook for 30 minutes until tender. Drain and set aside.

    Time: PT30M

    Temperature: Medium heat

11. Cook the Macaroni

    Bring a pot of salted water to a boil. Add 1 cup small macaroni and cook 8‑10 minutes until al dente. Drain and set aside.

    Time: PT10M

    Temperature: Boiling

12. Assemble the Koshari

    In a large serving bowl combine the cooked rice, lentil‑tomato mixture, chickpeas, macaroni, and vermicelli. Top with the fried onions, drizzle the garlic‑cumin sauce, tomato sauce, and butter‑garlic sauce. Finish with a squeeze of fresh lemon juice and an extra pinch of salt if desired. Mix gently before eating.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

80g

Fat

8g

Fiber

10g

Ingredient Substitutions

• Instead of Green Lentils: Red Lentils, Masoor Dal
• Instead of Basmati Rice: Long‑grain rice, Jasmine rice
• Instead of Chickpeas: Canned chickpeas, White beans
• Instead of Small Macaroni: Elbow pasta, Small shells
• Instead of Vermicelli: Thin spaghetti broken into pieces
• Instead of Tomato Puree: Crushed tomatoes
• Instead of Cumin Powder: Ground coriander (different flavor)
• Instead of Chili Flakes: Chili powder, Paprika
• Instead of White Vinegar: Apple cider vinegar
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Pot
• Large Skillet
• Small Saucepan
• Rice Cooker or Medium Saucepan
• Saucepan for Chickpeas
• Saucepan for Macaroni
• Mixing Bowl
• Wooden Spoon or Spatula
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Microwave‑Safe Bowl (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Cook lentils al dente so they retain shape.
• Fry onions until golden and crisp for texture.
• Toast vermicelli to pink before steaming to avoid sogginess.
• Prepare each sauce separately to balance flavors.
• Assemble layers evenly and finish with fresh lemon juice.

Chef Tips from the Video

• Toast the cumin powder briefly before adding to sauces for a deeper aroma.
• Garnish with fresh chopped parsley or cilantro for color and freshness.
• Serve with extra lemon wedges on the side for a bright finish.

Troubleshooting

Storage

Refrigerator: Store each component in airtight containers for up to 3 days. Reheat gently on the stove or microwave.

Freezer: Components (lentils, rice, chickpeas, macaroni, vermicelli) freeze well for up to 1 month. Thaw overnight and reheat; sauces freeze for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Cook lentils, rice, chickpeas, macaroni, and vermicelli up to 24 hours ahead; store each separately.
• Prepare all three sauces in advance; keep them in sealed jars in the refrigerator.
• Reheat components gently on the stovetop with a splash of water to restore moisture.

Frequently Asked Questions