Kushari Egyptian Rice Lentils and Tomatoes
Experience the ultimate comfort food from Egypt with Kushari, a hearty and flavorful dish that brings together rice, lentils, pasta, and chickpeas, all crowned with crispy fried onions and a tangy, spiced tomato sauce. This vegan-friendly recipe combines vibrant textures and bold seasonings like cumin, coriander, and optional chili flakes for a customizable spice level. Perfect for meal prepping or feeding a crowd, this one-pot wonder is as satisfying as it is nutritious. Serve it warm, garnished to perfection, and watch this Egyptian classic become your new favorite go-to dish. Ideal keywords: Kushari recipe, Egyptian rice and lentils, vegan Egyptian food, comfort food recipe, spiced tomato sauce.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 6 cups water
- 1 cup white rice
- 1 cup small pasta (e.g., elbow macaroni or ditalini)
- 1 cup chickpeas (canned, drained, and rinsed)
- 3 tablespoons vegetable oil
- 2 large onions (sliced thinly)
- 2 cups tomato sauce (or pureed tomatoes)
- 4 cloves garlic cloves (minced)
- 2 tablespoons white vinegar
- 2 teaspoons ground cumin
- 1 teaspoon coriander powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional, for spice)
Instructions
Rinse the lentils under cold water. In a medium pot, combine the lentils and 3 cups of water, and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until tender but not mushy. Drain and set aside.
In another pot, bring 2 cups of water to a boil. Add the rice, 1 teaspoon of salt, and reduce the heat to low. Cover and cook for 15 minutes or until the rice is fully cooked. Remove from heat and set aside.
Cook the pasta according to the package instructions in salted boiling water. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown and crispy, about 10-15 minutes. Transfer to a paper towel-lined plate to drain, leaving any remaining oil in the skillet.
In the same skillet, add the minced garlic and sauté for 1-2 minutes, or until fragrant. Stir in the tomato sauce, white vinegar, ground cumin, coriander, 1 teaspoon salt, black pepper, and red chili flakes (if using). Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
To assemble the Kushari, layer the cooked rice on a large serving platter, followed by the lentils, then the pasta. Top with chickpeas and pour the tomato sauce evenly over the dish.
Garnish generously with the crispy fried onions and serve warm. For added flavor, offer extra vinegar and chili flakes on the side.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5229 mg | 227% | |
| Total Carbohydrate | 380.9 g | 139% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 57.1 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3740 mg | 80% | |
*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.
