Prep 25 min - cook 40 min - serves 5
Egyptian-Style Koshari Lentil Pasta
Pasta, rice and lentils layered under a sharp tomato sauce and a mountain of crisp fried onion, cooked as three separate components.
Before you cook
Koshari is three components cooked separately and layered at the end, never combined in one pot. Trying to shortcut that gives a mush instead of distinct layers.
The fried onions have to be genuinely crisp, not merely browned, because they are the textural centrepiece of the whole dish.
Method
Fry the sliced onions slowly in plenty of oil until deeply crisp.
Drain on paper and set aside; this is the single most important step.
Cook the pasta separately until just tender, then drain and set aside.
Simmer the rinsed lentils in water for twenty minutes until tender, drain.
Cook the rice separately in salted water until fluffy, then fluff it.
Warm oil and fry the garlic briefly, then add the tomatoes and cumin.
Simmer the tomato sauce for fifteen minutes until thickened and glossy.
Stir the chilli flakes and vinegar into the sauce off the heat.
Layer rice, lentils and pasta together in a wide serving dish.
Spoon the tomato sauce over generously and top with the crisp onions.
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