Koshari Lentils and Rice with Tomato Sauce
Experience the vibrant flavors of Egypt with this Koshari Lentils and Rice with Tomato Sauce recipe, a beloved street food that’s as hearty as it is delicious. This iconic dish combines tender lentils, fluffy long-grain rice, and perfectly cooked pasta, all topped with a warm, spiced tomato-garlic sauce and crowned with golden, crispy fried onions. A touch of vinegar and a dash of cumin bring a tangy, earthy depth to the sauce, while optional chickpeas add an extra protein-packed boost. Perfect as a comforting main course or a flavorful side, this Koshari recipe is easy to make and packed with layers of textures and spices that will leave your taste buds craving more. Whether you're seeking a plant-based comfort food option or exploring the rich culinary traditions of Egyptian cuisine, this dish is sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 1 cup long-grain white rice
- 1 cup vermicelli or elbow pasta
- 6 cups water
- 5 tablespoons cooking oil
- 2 large onions (thinly sliced)
- 2 cups tomato sauce
- 4 units garlic cloves (minced)
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chickpeas (cooked, optional)
Instructions
Rinse the lentils thoroughly and place them in a medium-sized pot with 3 cups of water. Bring to a boil, then reduce heat to a simmer and cook for 20-25 minutes until tender but not mushy. Drain and set aside.
Rinse the rice until the water runs clear. In another pot, heat 1 tablespoon of oil over medium heat and toast the rice for 1-2 minutes. Add 1.5 cups of water and 1 teaspoon of salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes or until the rice is tender and the water is absorbed. Set aside.
In a small pot, cook the pasta according to the package instructions. Drain, rinse with cold water to stop the cooking, and set aside.
Heat 3 tablespoons of oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and crispy (about 15-20 minutes). Remove the onions, drain on paper towels, and set aside.
For the tomato sauce, heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the tomato sauce, cumin, cayenne pepper, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the white vinegar. Allow the sauce to simmer for about 10 minutes. Adjust seasoning to taste and keep warm.
To assemble the Koshari, layer the rice, lentils, and pasta on a serving platter or individual bowls. Top with the tomato sauce and crispy onions. Optionally, garnish with chickpeas for additional protein.
Serve warm and enjoy this hearty, flavorful dish as a satisfying main course or side.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1677 mg | 73% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.7 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 943 mg | 20% | |
*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.
