Keto Koshari
Experience a mouthwatering low-carb twist on Egypt’s beloved comfort food with this Keto Koshari recipe, perfect for those embracing the ketogenic lifestyle without compromising on flavor. This creative adaptation swaps out traditional rice and pasta for tender cauliflower rice and zucchini noodles, paired with hearty brown lentils and draped in a rich, aromatic tomato sauce infused with cumin, coriander, and paprika. The dish is elevated further with caramelized onions and a sprinkle of fresh parsley, creating a symphony of textures and bold flavors in every bite. Ready in just under an hour, this guilt-free koshari is ideal for satisfying weeknight dinners or impressing guests with its cultural flair. Discover this wholesome keto recipe and transform a classic staple into a nutrient-packed masterpiece!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 cups Zucchini noodles
- 1 cup Brown lentils, cooked
- 3 tablespoons Olive oil
- 1 medium Onion, thinly sliced
- 2 cloves Garlic, minced
- 3 tablespoons Tomato paste
- 1 14.5 oz can Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 1 cup Water
- 0.25 cup Fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and sauté until caramelized, about 8-10 minutes. Remove half of the onions and set aside for garnish.
Add the remaining 2 tablespoons of olive oil to the skillet with the onions. Stir in the garlic, cooking for an additional minute until fragrant.
Mix in the tomato paste and stir continuously for 2 minutes. Add the canned diced tomatoes along with the cumin, coriander, paprika, salt, black pepper, and red pepper flakes. Stir well to combine.
Pour in the water, reduce the heat, and allow the sauce to simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate pot, steam the cauliflower rice and zucchini noodles separately until tender-crisp, about 5 minutes each.
Mix the cooked lentils into the tomato sauce and allow them to heat through, about 5 minutes.
To assemble, evenly spoon the cauliflower rice into bowls. Top with zucchini noodles and a generous ladle of the lentil tomato sauce.
Garnish with the reserved caramelized onions and fresh chopped parsley before serving.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 9.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 965 mg | 21% | |
*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.
