Gluten-Free Koshari
Discover a healthier twist on Egypt’s beloved street food with this tantalizing Gluten-Free Koshari recipe! Perfect for those seeking a gluten-free alternative without compromising on flavor, this hearty dish combines wholesome ingredients like nutty brown rice, protein-packed lentils, gluten-free rice pasta, and chickpeas. A rich, spiced tomato sauce—infused with aromatic cumin, coriander, and a hint of cayenne—elevates each bite, while crispy caramelized onions provide the ultimate crunchy topping. Easy to make, this one-pot wonder is a plant-based feast that’s both nourishing and satisfying. Ideal for weeknight dinners or meal prep, this gluten-free version of koshari proves comfort food can be both delicious and dietary-friendly!
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Recipe Information
Ingredients
- 250 grams Gluten-free rice pasta
- 1 cup Brown rice
- 1 cup Brown lentils
- 1 cup Canned chickpeas, drained and rinsed
- 1 cup Tomato sauce
- 2 tablespoons Tomato paste
- 1 large Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 tablespoons White vinegar
- 4 cups Water
Instructions
Rinse the lentils under cold water until the water runs clear. In a medium saucepan, add 2 cups of water and the lentils. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 15-20 minutes until lentils are tender. Drain and set aside.
In another saucepan, bring 2 cups of water to a boil. Add rice, cover, reduce heat to low, and simmer for 15-20 minutes or until rice is fully cooked. Fluff with a fork and set aside.
Cook the gluten-free rice pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until golden brown and crispy, about 10-12 minutes. Remove from the pan and drain on paper towels. Set aside for topping.
In the same frying pan, add the remaining 2 tablespoons of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the tomato paste and cook for another minute.
Add tomato sauce, vinegar, salt, black pepper, ground cumin, coriander, and cayenne pepper to the pan. Stir well and let simmer on low heat for 10 minutes to allow the flavors to develop.
In a large mixing bowl, combine cooked rice, lentils, chickpeas, and pasta. Mix well.
Divide the mixture onto serving plates and top each serving with a generous portion of tomato sauce and crispy onions.
Serve hot and enjoy your delicious Gluten-Free Koshari!
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 30.3 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2151 mg | 46% | |
*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.
