Lentils, Macaroni and Rice
Instructions:
- This main meal is eaten with the fingers (of the right hand only) from a common dish. Koshari is popular throughout the Middle East as a fast food.
- 4 TBS oil
- 3 large onions, sliced water as needed
- 11â„2 cups brown lentils, washed, soaked in boiling water to cover, drained
- salt
- 2 cups hot (freshly made or reheated) cooked macaroni
- 2 cups hot (freshly made or reheated) cooked rice
- 6 cloves garlic, thinly sliced
- 2 TBS white vinegar
- 6 ounces tomato paste
- 2 tsp cumin powder
- 1â„4 tsp cayenne powder
- 1 cup (or more) water
- Heat 3 tablespoons oil and saute onions until brown. Drain on paper towels.
- Set aside.
- In a saucepan, boil lentils in water to cover until tender but not mushy, for about 15–20 minutes. Drain and set aside.
- Heat 1 tablespoon oil in a saucepan; saute´ garlic for 1–2 minutes until fragrant.
- Stir in vinegar, tomato paste, salt to taste, cumin, cayenne, and 1 cup water.
- Bring to a boil. Reduce heat and simmer for 10–15 minutes, until thickened.
- Add a bit more water if needed.
- Meanwhile, assemble the koshari: in a serving dish or platter, place a layer of rice.
- Top with a layer of lentils, followed by a layer of macaroni.
- Pour the tomato sauce over, and garnish with fried onions.