KoshariRice, Lentils, Pasta, and Tomato Sauce

Name: Koshari (Rice, Lentils, Pasta, and Tomato Sauce)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Egypt
Ingredients: 200 g White Rice (rinsed); 450 ml Water; 180 g Brown Lentils (rinsed); 1000 ml Water; 150 g Macaroni Pasta; 1200 ml Water; 240 g Chickpeas (cooked and drained); 200 g Onion (thinly sliced); 100 ml Vegetable Oil; 20 ml Vegetable Oil; 18 g Garlic (finely chopped); 500 g Tomato Sauce; 35 g Tomato Paste; 30 ml Distilled White Vinegar; 6 g Cumin Powder; 3 g Chili Powder; 10 g Salt; 3 g Black Pepper

A Egyptian comfort dish built from fluffy rice, tender lentils, and macaroni, then finished with a garlicky tomato sauce, warm cumin, and a crown of crisp fried onions. The mix of textures and tangy sauce makes every bite deeply satisfying.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

926kcal

Calories

28g

Protein

33g

Fat

133g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

200g
White Rice (rinsed)
450ml
Water

Lentils

180g
Brown Lentils (rinsed)
1l
Water

Pasta

150g
Macaroni Pasta
1.2l
Water

Topping

240g
Chickpeas (cooked and drained)
200g
Onion (thinly sliced)
100ml
Vegetable Oil

Sauce

20ml
Vegetable Oil
18g
Garlic (finely chopped)
500g
Tomato Sauce
35g
Tomato Paste
30ml
Distilled White Vinegar
6g
Cumin Powder
3g
Chili Powder
10g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Bring the water to a boil, add the white rice, lower the heat, cover, and cook until the grains are tender and the liquid is absorbed. Fluff and set aside.
02
Simmer the brown lentils in the water until tender but not falling apart. Drain well and set aside.
03
Boil the macaroni pasta in the water until just tender, then drain.
04
Heat the vegetable oil to 175°C (350°F). Fry the onion in batches until deeply golden and crisp, then drain. Warm the chickpeas briefly and set aside.
05
Heat the vegetable oil in a saucepan over medium heat. Add the garlic and cook briefly, then stir in the tomato paste.
06
Add the tomato sauce, distilled white vinegar, cumin powder, chili powder, salt, and black pepper. Simmer until the sauce thickens slightly and tastes balanced and tangy.
07
Spoon the white rice, brown lentils, and macaroni pasta into bowls, then top with the chickpeas, plenty of crisp onion, and the hot tomato sauce.

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