Egyptian Lentils Rice and Macaroni
Transport your taste buds to the vibrant streets of Egypt with this hearty and flavorful Egyptian Lentils Rice and Macaroni recipe, commonly known as "Koshari." This iconic vegetarian dish masterfully combines tender brown lentils, fluffy white rice, and perfectly cooked macaroni, layered together and topped with a zesty homemade tomato-garlic sauce infused with warming spices like cumin and paprika. The pièce de résistance? Crunchy golden fried onions that add irresistible texture and depth. Optional chickpeas further enrich this protein-packed meal, making it as nourishing as it is satisfying. Perfect for meal prepping or feeding a crowd, this one-pot comfort dish is an exciting blend of textures and bold flavors that bring a taste of Egypt straight to your kitchen.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup white rice
- 1 cup elbow macaroni (or small pasta)
- 6 tablespoons vegetable oil
- 2 large onions, sliced thinly
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 cups crushed tomatoes (canned or fresh)
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon chili powder (optional)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cups water
- 1 cup chickpeas, cooked or canned (optional)
Instructions
Rinse the lentils thoroughly under cold water. Add them to a medium pot with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes or until the lentils are tender but not mushy. Drain and set aside.
While the lentils cook, rinse the rice until the water runs clear. In another medium pot, heat 1 tablespoon of vegetable oil over medium heat. Add the rice and sauté for 1-2 minutes. Add 2 cups of water and 1/2 teaspoon of salt, bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Set aside.
Cook the macaroni according to package instructions in salted water. Drain and set aside.
In a large skillet or saucepan, heat 4 tablespoons of vegetable oil over medium heat. Add the sliced onions and fry them, stirring occasionally, until they are golden brown and crispy (about 10-12 minutes). Remove the onions with a slotted spoon and drain on paper towels. Reserve the oil for later use.
In the same skillet, use 1 tablespoon of the reserved onion oil and sauté the minced garlic until fragrant (about 1 minute). Add the tomato paste and cook for 2 minutes, stirring constantly.
Add the crushed tomatoes, vinegar, cumin, paprika, chili powder (if using), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and simmer for 10-15 minutes until the sauce thickens. Adjust seasoning to taste.
In a large serving dish, layer the rice, lentils, macaroni, and chickpeas (if using). Top with the tomato sauce and garnish with crispy onions.
Serve hot and enjoy this hearty, flavorful dish!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5186 mg | 225% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 46.4 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3347 mg | 71% | |
*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.
