This Egyptian Koshari Salad is amazing

Ingredients

• 1 cup Long-Grain Rice (Rinsed, cooked)
• 1 cup Brown Lentils (Rinsed)
• 1 cup Small Pasta (e.g., ditalini) (Cooked al dente)
• 1 can Canned Chickpeas (Drain and rinse)
• 1 large Red Onion (Thinly sliced for frying)
• 3 tablespoon Olive Oil (For frying onions)
• 4 tablespoon White Wine Vinegar (For vinaigrette)
• 2 teaspoon Ground Cumin (Toasted)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 2 tablespoon Fresh Parsley (Chopped, garnish)
• 1 tablespoon Lemon Juice (Adds brightness to vinaigrette)

Instructions

1. Cook Lentils

   Rinse the lentils, place them in a medium saucepan with 3 cups water, bring to a boil, then simmer 20 minutes until tender but not mushy. Drain and set aside.

   Time: PT20M

   Temperature: Medium heat

2. Cook Rice

   Rinse the rice until water runs clear. In a large pot combine rice with 2 cups water, bring to a boil, reduce heat, cover and simmer 15 minutes until water is absorbed. Fluff with a fork.

   Time: PT15M

   Temperature: Low heat

3. Cook Pasta

   Bring a large pot of salted water to a rolling boil, add the pasta and cook 8‑10 minutes until al dente. Drain and rinse under cold water to stop cooking.

   Time: PT10M

   Temperature: Boiling

4. Make Vinaigrette

   In a small bowl whisk together white wine vinegar, olive oil, ground cumin, lemon juice, salt and black pepper until emulsified.

   Time: PT5M

5. Fry Onions

   Heat olive oil in a frying pan over medium‑high heat. Add the thinly sliced onion and fry, stirring occasionally, until deep golden brown and crisp, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain excess oil.

   Time: PT5M

   Temperature: Medium‑high heat

6. Assemble Salad

   In a large mixing bowl combine the cooked rice, lentils, pasta and chickpeas. Drizzle the vinaigrette over and toss gently to coat. Top with the fried onions and sprinkle chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

55g

Fat

8g

Fiber

8g

Ingredient Substitutions

• Instead of Long-Grain Rice: Basmati rice, Brown rice
• Instead of Brown Lentils: Green lentils, Red lentils
• Instead of Small Pasta (e.g., ditalini): Orzo, Small shells
• Instead of Canned Chickpeas: Cooked dried chickpeas
• Instead of Red Onion: Yellow onion
• Instead of Olive Oil: Vegetable oil
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Ground Cumin: Cumin seeds
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Fresh Parsley: Cilantro
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Pot
• Medium Saucepan
• Large Pot for Pasta
• Frying Pan
• Mixing Bowl
• Whisk (optional)
• Cutting Board
• Chef's Knife
• Colander
• Measuring Cups and Spoons
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Cook Lentils
• Cook Rice
• Fry Onions

Chef Tips from the Video

• Toast the cumin briefly in a dry pan before adding to the vinaigrette for extra aroma.
• Use a mix of short‑grain rice and basmati for a slightly stickier texture that holds the dressing better.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.

Freezer: Freezing is not recommended as the texture of the pasta and fried onions may become soggy.

Room temperature: Can sit at room temperature for up to 2 hours; after that refrigerate.

Make-Ahead Tips

• Cook the rice, lentils, and pasta a day ahead and store them separately in the refrigerator; combine with vinaigrette just before serving.
• Fry the onions just before serving to retain crispiness; they can be stored in a paper‑towel‑lined container for up to 30 minutes.

Frequently Asked Questions