Egyptian Koshari

READY IN: 1hr 15mins
SERVES: 10-12




  • For Lentils and Rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
  • Stir in salt, cumin and pepper and cook 1 minute.
  • Add lentils and 2-1/2 cups water.
  • Raise heat to high; bring to boil. Reduce heat to medium-high. Boil until lentils are three quarters cooked, about 15 minutes.
  • Add rice and remaining 3 cups water and bring to boil.
  • Reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (Don't overcook.).
  • Remove from heat and let stand 5 minutes.
  • Uncover; fluff with fork. (Makes about 9 cups.).
  • Meanwhile, for Tomato Sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat.
  • Cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (Makes about 3 cups.).
  • Meanwhile, heat large pot of salted water over high and add macaroni. Cook until al dente as per package instructions. Drain.
  • To assemble, place portion of rice and lentils on plate.
  • Top with portion of macaroni, then portion of tomato sauce.
  • Garnish with onions. (Loosely, the dish should be 2/3 rice and lentils to 1/3 macaroni with a small amount of sauce and onions.).