Koshari

Instructions

1. 1

   Cook the lentils

   10 min

   In a medium-sized pot, combine 1.5 cups brown lentils with 4 cups water. Bring the mixture to a vigorous boil, then reduce the heat to a gentle simmer. Cook for approximately 15 to 17 minutes, or until the lentils are just tender but not mushy. Once done, drain any excess water and season with a pinch of salt for flavor.

2. 2

   Prepare the rice

   5 min

   Rinse the 1.5 cups rice thoroughly under cold running water to remove excess starch, then soak briefly if desired. In the same pot used for the lentils, combine the par-cooked lentils and the rinsed rice with 0.5 cup vegetable oil, salt, pepper, and 0.5 tsp coriander. Stir the mixture over medium heat for about 3 minutes until everything is well combined and fragrant.

3. 3

   Cook the rice and lentils

   24 min

   Add enough warm water to the pot to cover the mixture by about 1.5 inches, which is approximately 3 cups water. Bring the contents to a boil, then reduce the heat, cover the pot, and let it cook for around 20 minutes. The goal is for the liquid to be fully absorbed and both the rice and lentils to be tender; after cooking, let it sit covered off the heat for 5 minutes to allow the flavors to meld.

4. 4

   Prepare the pasta

   8 min

   While the rice and lentils are cooking, bring a separate pot of salted water to a boil. Add 2 cups macaroni and cook until al dente, which usually takes about 7-8 minutes. Once cooked, drain the macaroni and set it aside, allowing it to cool slightly.

5. 5

   Warm the chickpeas

   2 min

   Open the can of chickpeas and drain them well. Transfer them to a microwave-safe bowl and heat them in the microwave until warm, which typically takes about 1-2 minutes. This step ensures they are ready to serve with the dish.

6. 6

   Make the crispy onion topping

   18 min

   Slice 1 large onion into thin rings and sprinkle them lightly with salt. Toss the onion rings in flour to coat them, shaking off any excess flour. In a skillet, heat additional oil over medium-high heat and fry the onion rings, stirring frequently for about 15 to 20 minutes until they become golden brown and crispy. Keep an eye on them to prevent burning.

FAQ