Koshari

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup white rice
• 1 cup small elbow macaroni
• 2 onions, thinly sliced
• 1 cup vegetable oil, for frying onions
• 1 (28 oz) can crushed tomatoes
• 4 cloves garlic, minced
• 2 tbsp white vinegar
• 1 tsp cumin
• 1/2 tsp chili flakes
• 1 (15 oz) can chickpeas, drained
• 3 cups water, for lentils

Instructions

1. 1Cook lentils in water until just tender, about 20 minutes, then drain.
2. 2Cook rice separately according to package directions; cook macaroni in salted boiling water until al dente.
3. 3Fry sliced onions in oil until deep golden and crispy; drain on paper towels.
4. 4Make the tomato sauce by simmering crushed tomatoes with garlic, vinegar, cumin, and chili flakes for 15 minutes.
5. 5Layer rice, lentils, macaroni, and chickpeas in bowls.
6. 6Top generously with tomato sauce and crispy fried onions before serving.

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