Egyptian Koshari

3/4 cup brown lentils
4 cups water
3/4 cup uncooked long grain rice
1 cup elbow macaroni
2 tablespoons oil
2 large onions, chopped
4 cloves garlic, minced
1 (15.5 oz) can diced tomatoes
1/4 teaspoon red pepper flakes, or to taste
salt and pepper to taste


1.)Cook the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils,and continue to simmer for an additional 20 minutes, or until rice is tender.

2.) Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain

3.) Meanwhile, heat the oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt, and pepper. Simmer over medium heat for 10-20 minutes

4.) In a large serving dish, stir together the lentils, rice, and macaroni. Mix in the tomato sauce until evenly coated.
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