Lentils and Rice Koshary Egypt
Experience the rich, comforting flavors of Egyptian cuisine with this authentic Lentils and Rice Koshary recipe—a beloved street food classic that's as hearty as it is satisfying. This vibrant dish brings together tender brown lentils, fluffy white rice, and al dente pasta, all layered beneath a zesty, spiced tomato sauce infused with garlic, cumin, and a splash of vinegar. Topped with golden, crispy fried onions for a delightful crunch, koshary is a perfect balance of textures and bold flavors. Packed with plant-based protein and naturally vegan, this recipe makes for a filling and wholesome meal. Serve it family-style or plate it individually, and don’t forget to sprinkle extra cumin for an authentic touch. Whether you're exploring global comfort food or looking for a nutritious weeknight dinner, Koshary is a must-try!
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 1 cup White rice
- 1 cup Small pasta (such as elbow macaroni or ditalini)
- 4 tablespoons Vegetable oil
- 1 Large onion, thinly sliced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Crushed tomatoes
- 2 tablespoons Vinegar
- 2 teaspoons Cumin powder
- 0.5 teaspoon Red chili powder (optional for spice)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 6 cups Water
- 0.5 cup Crispy fried onions (for garnish)
Instructions
Rinse the brown lentils thoroughly under cold water. Add them to a medium 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.
While the lentils cook, rinse the rice under cold water until the water runs clear. In a separate pot, add 1 tablespoon of vegetable oil and the rice. Stir to coat the rice in oil, then add 2 cups of water and 1 teaspoon salt. Bring to a boil, cover the pot, and reduce heat to low. Cook for 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.
Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the thinly sliced onion and cook, stirring frequently, until golden brown and crispy, about 15-20 minutes. Remove with a slotted spoon and drain on a paper towel. Reserve a few spoonfuls of crispy onions for garnish, and set the remaining aside for mixing.
In the same skillet, add 1 tablespoon of vegetable oil and the minced garlic. Sauté for 1-2 minutes until fragrant. Add the tomato paste and cook for another 2 minutes, stirring constantly.
Add the crushed tomatoes, vinegar, cumin powder, red chili powder (if using), 1 teaspoon salt, and black pepper to the skillet. Stir to combine, then simmer the tomato sauce over low heat for 15-20 minutes until thickened.
To assemble the koshary, layer the rice, lentils, and pasta on a large serving platter or individual plates. Drizzle the tomato sauce generously on top.
Finish by garnishing with crispy fried onions and an additional sprinkle of cumin, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.0 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 739 mg | 16% | |
*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.
