Egyptian · Vegetarian
Koshari
Ingredients
- Brown Lentils1 1/2 cups
- Rice1 1/2 cups
- Coriander1/2 tsp
- Macaroni2 cups
- ChickpeasCan
- Onion1 large
- SaltSprinking
- Vegetable Oil1/2 cup
Instructions
- 1
Cook the lentils.
- 2
Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat.
- 3
Reduce the heat to low and cook until lentils are just tender (15-17 minutes).
- 4
Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked.
- 5
They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
- 6
Now, for the rice.
- 7
Drain the rice from its soaking water.
- 8
Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander.
- 9
Cook for 3 minutes, stirring regularly.
- 10
Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here).
- 11
Bring to a boil; the water should reduce a bit.
- 12
Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).
- 13
Keep covered and undisturbed for 5 minutes or so.
- 14
Now make the pasta.
- 15
While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil.
- 16
Cook until the pasta is al dente.
- 17
Drain.
- 18
Cover the chickpeas and warm in the microwave briefly before serving.
- 19
Make the crispy onion topping.
- 20
Sprinkle the onion rings with salt, then toss them in the flour to coat.
- 21
Shake off excess flour.
- 22
In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown.
- 23
Onions must be crispy, but not burned (15-20 minutes).