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Comforting Egyptian Koshari Bowl Recipe Easy Homemade Rice Lentils Pasta Meal

Egyptian koshari bowl recipe - featured image
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A hearty and comforting Egyptian dish combining rice, lentils, pasta, and a spiced tomato sauce topped with crispy onions. Perfect for a filling, flavorful meal that’s quick and easy to prepare.

Ingredients

Scale
  • 1 cup long-grain white rice (preferably basmati)
  • 1 cup brown lentils, rinsed and drained
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 cup small elbow macaroni or ditalini pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 can (15 oz/425 g) crushed tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes
  • 1 tablespoon white vinegar
  • Salt and pepper to taste
  • 2 medium onions, thinly sliced
  • 1/4 cup vegetable oil for frying
  • Optional garnishes: chopped fresh parsley or cilantro, extra chili flakes

Instructions

  1. Rinse 1 cup of brown lentils under cold water. Place them in a medium saucepan with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and season with a pinch of salt.
  2. While lentils cook, rinse 1 cup of basmati rice until water runs clear. In a separate saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and stir for 1-2 minutes to coat the grains. Add 1 1/2 cups water and salt to taste. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes without lifting the lid. Remove from heat and let it sit covered for 10 minutes to steam.
  3. In a small pot, bring salted water to a boil. Add 1 cup of small elbow macaroni and cook according to package instructions (usually 7-9 minutes) until al dente. Drain and rinse under cold water to stop cooking. Set aside.
  4. Heat 2 tablespoons olive oil in a frying pan over medium heat. Add 3 minced garlic cloves and sauté until fragrant (about 30 seconds). Pour in 15 oz crushed tomatoes, 1 teaspoon ground cumin, 1/2 teaspoon chili flakes, salt, and pepper. Simmer for 10-12 minutes, stirring occasionally until thickened. Remove from heat and stir in 1 tablespoon white vinegar.
  5. Heat 1/4 cup vegetable oil in a frying pan over medium-high heat. Add thinly sliced onions in batches to avoid overcrowding. Fry, stirring frequently, until golden brown and crispy (about 8-10 minutes). Use a slotted spoon to transfer to a paper towel-lined plate.
  6. In a large bowl or individual serving plates, layer the cooked rice, lentils, and pasta. Spoon generous amounts of tomato sauce over the top, then scatter crispy fried onions. Garnish with fresh parsley or cilantro and extra chili flakes if desired.

Notes

Do not overcook lentils to avoid mushiness. Rinse rice and pasta to remove excess starch and keep grains fluffy. Fry onions slowly for best crispiness. Season each component separately for balanced flavor. Store components separately if making ahead and fry fresh onions before serving.

Nutrition

Keywords: koshari, Egyptian recipe, rice and lentils, comfort food, vegan, easy dinner, pasta dish, homemade koshari, spicy tomato sauce

Find it online: https://perkypan.com/comforting-egyptian-koshari-bowl-recipe-easy-homemade-rice-lentils-pasta-meal/