Lentils with Wild Rice Crispy Onions Koshari
Discover the ultimate comfort food with our Lentils with Wild Rice & Crispy Onions Koshari—an irresistible twist on Egypt’s beloved street food. This hearty, plant-based dish layers tender green or brown lentils, nutty wild rice, and creamy chickpeas, all brought together with a spiced tomato-garlic sauce infused with warm cumin, smoky paprika, and a touch of heat from red chili flakes. The pièce de résistance? Golden, crispy fried onions that add a perfect crunch to every bite. Versatile and satisfying, this dish is ideal for meal prep or a cozy family dinner. Garnish with fresh parsley for a burst of color and serve warm to enjoy this flavorful, protein-packed recipe at its best! Perfect for vegetarians, vegans, and anyone seeking a rich and nutritious meal.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup Wild rice
- 3 cups Vegetable stock
- 2 Large yellow onion
- 4 tablespoons Olive oil
- 4 Garlic cloves
- 14 ounces Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Red chili flakes
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Cooked chickpeas
- 0.25 cup Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils and wild rice under cold water in separate bowls. Set aside.
In a medium pot, bring 3 cups of vegetable stock to a boil. Add the wild rice, reduce the heat to a simmer, and cook for 40-45 minutes, or until tender. Drain any excess liquid.
In a separate pot, cover the lentils with water and bring to a boil. Lower the heat to a simmer and cook the lentils for 20-25 minutes, or until tender but not mushy. Drain and set aside.
Thinly slice the onions. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and fry, stirring occasionally, until golden brown and crispy, about 15-20 minutes. Remove the onions and set them aside on a plate lined with paper towels.
Using the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and sauté them in the skillet until fragrant, about 1 minute.
Add the canned diced tomatoes, cumin, paprika, red chili flakes, 1 teaspoon of salt, and black pepper to the skillet. Reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
To assemble the Koshari, layer cooked wild rice on the bottom of a serving platter or individual bowls, followed by a layer of lentils, and a layer of chickpeas. Pour the tomato sauce generously over the top.
Sprinkle the crispy fried onions on top of the sauce. Garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.3 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1170 mg | 25% | |
*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.
