Dairy-Free Koshari
Savor the rich, comforting flavors of Dairy-Free Koshari, a plant-based twist on Egypt’s beloved street food. This hearty, one-dish meal layers basmati rice, tender brown lentils, chewy macaroni, and protein-packed chickpeas, all crowned with a zesty tomato sauce infused with cumin, coriander, and a hint of cayenne for a subtle kick. Crispy fried onions and fresh parsley add the perfect finishing touch to this vibrant, vegan-friendly dish. Ready in just under an hour and entirely dairy-free, this recipe is ideal for meal prep or a wholesome family dinner. Packed with bold flavors and healthful ingredients, Dairy-Free Koshari is a satisfying, comforting choice that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 1 cup brown lentils
- 6 cups water
- 1 cup small elbow macaroni
- 1 cup canned chickpeas
- 4 tablespoons vegetable oil
- 2 yellow onion
- 3 garlic cloves
- 2 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the brown lentils and place them in a pot with 3 cups of water. Bring to a boil, reduce heat, cover, and let simmer for about 25 minutes or until tender. Drain and set aside.
In another pot, bring 3 cups of water to a boil, add a pinch of salt, and cook the basmati rice according to package instructions until tender. Drain and set aside.
In the same pot used for the rice, bring another pot of water to a boil, add a pinch of salt, and cook the elbow macaroni until al dente. Drain and set aside.
In a large skillet, heat the vegetable oil over medium heat. Slice one of the onions thinly and fry them until golden and crispy, about 8-10 minutes. Remove from oil and drain on paper towels. Reserve for garnishing.
Finely chop the second onion and garlic cloves, and in the same skillet, add them to the remaining oil. Sauté until soft and translucent, about 5 minutes.
Add the crushed tomatoes, tomato paste, red wine vinegar, ground cumin, coriander powder, cayenne pepper, salt, and black pepper to the skillet. Stir to combine and let simmer over low heat for 15-20 minutes, stirring occasionally.
In a large serving dish, layer the rice, lentils, macaroni, and chickpeas. Pour the tomato sauce over the mixture evenly.
Garnish with the crispy fried onions and freshly chopped parsley.
Serve hot and enjoy your delicious Dairy-Free Koshari.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6111 mg | 266% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 45.6 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3788 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
