Koshari — Egyptian Lentil, Rice and Pasta Bowl

What you’ll need

Ingredients

Ingredient amounts make 6 servings. Nutrition below is for one serving.

• 180 g Dried brown lentils, rinsed
• 180 g White basmati rice, weighed dry
• 150 g Small egg-free wheat macaroni, dry
• 240 g Chickpeas, cooked without salt and drained
• 600 g Tomatoes, trimmed
• 40 g Tomato paste, no added salt
• 300 g Onion, peeled
• 18 g Garlic, peeled and minced
• 40 g Distilled white vinegar
• 45 g Olive oil
• 4 g Ground cumin
• 3 g Ground coriander seed
• 1 g Ground black pepper
• 5 g Fine salt
• 1500 ml Water, plus extra for washing or soaking as directed

Make it

Instructions

1. 1

   Heat a conventional oven to 210°C (190°C fan). Thinly slice onions, toss with 25 g of the oil and spread on a large metal tray. Roast 30–40 minutes, stirring every 10 minutes and watching the edges, until golden with crisp tips; cool uncovered.

2. 2

   Put rinsed lentils in a saucepan with 900 ml of the water. Simmer 20–25 minutes until just tender, then drain any excess. Separately rinse rice, then put it with 360 ml water in a covered saucepan; bring to a boil, reduce to low for 15–18 minutes and rest off the heat 10 minutes.

3. 3

   Cook the macaroni in a separate pot of unsalted boiling water according to its packet, then drain. Warm the cooked chickpeas in a little hot water and drain. Extra boiling water is not part of the eaten portion.

4. 4

   Blend or finely grate tomatoes, keeping all juice. Heat the remaining 20 g oil in a saucepan; stir garlic, cumin, coriander and pepper for 30 seconds. Add tomato paste for 1 minute, then tomatoes, all 5 g salt and the remaining 240 ml water. Simmer uncovered 15–20 minutes until saucy; stir in vinegar for the last 2 minutes.

5. 5

   Divide rice, lentils, macaroni and chickpeas evenly among six bowls. Add one sixth of the sauce and onions to each. All 45 g oil is included; bread and extra hot sauce are separate. Refrigerate leftovers promptly in shallow containers.