Recipe
Egyptian Rice, Lentil & Pasta Bowl
Egyptian rice, lentils, pasta and chickpeas topped with crisp onions and sharp tomato sauce.
Ingredients
Lentils, rice & pasta
Tomato sauce
Garlic vinegar
Crispy onions
Method
25 mins prep55 mins cook80 mins total
Cook the lentils in simmering water for 20 minutes until tender, then drain. Cook the rice separately.
Boil the pasta until just tender and drain. Warm the chickpeas in a small pan.
For the sauce, simmer tomatoes, half the garlic, cumin and chilli for 15 minutes. Stir the remaining garlic into the vinegar.
Toss the onions in flour. Fry in the oil until deep golden and crisp; drain on kitchen paper.
Layer rice, lentils, pasta and chickpeas in bowls. Spoon over tomato sauce and garlic vinegar, then top with onions.
Notes
Fry the onions in batches for better crispness. The vinegar sauce can be served separately.
About this recipe
Koshari is Egypt’s much-loved layered comfort food, bringing together earthy lentils, rice and pasta with a hot tomato sauce and garlicky vinegar. Crisp onions supply the essential crunch.
Cook the components while the sauces simmer, then assemble in layers or let everyone build their own bowl.
