Egyptian Koshari
- 52 min
- β β¬1.99
- 2 servings
- Easy
brown lentils, white rice, and egg-free pasta: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
Equipment
- stove
Prepare
Slice the onion into thin half-moons
Slice the onion into thin half-moons, chop the garlic and squeeze the lemon.
Cook
Heat the oil over medium heat
Heat the oil over medium heat. Cook the onion for 12β14 minutes until deep golden and crisp, stirring often, then drain on kitchen paper.
Simmer the lentils in tap water for 12 minutes
Simmer the lentils in tap water for 12 minutes. Add the rice, stock powder and another tap water; cover and cook gently for 12 minutes, then rest for 5 minutes.
Cook the pasta
Cook the pasta in the remaining tap water for 8β10 minutes until al dente, then drain well.
Stir the garlic in the onion oil for 30 seconds
Stir the garlic in the onion oil for 30 seconds. Add the tomatoes, cumin and paprika and simmer uncovered for 10β12 minutes until thick.
Finish
Divide the lentil rice between the serving bowls
Divide the lentil rice between the serving bowls, add the pasta, spoon over the tomato sauce and finish with the crisp onions. Drizzle with lemon juice.
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