Egyptian Koshari

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 1 yellow onion, finely diced
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup black lentils or 1 cup brown lentils, washed
• 2 1/2 cups water
• 2 cups calrose rice, rinsed (medium grain rice)
• 3 cups water
• diced tomato (28 oz can, zaar won't recognize quantity)
• 1 cup water
• 1/4 cup olive oil
• 1/4 cup vinegar
• 2 tablespoons garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pure chile powder
• 1/4 teaspoon black pepper
• 4 cups macaroni (about 1 lb/450 g)
• fried onions, to taste

Recipe

• 1 for lentils and rice, heat oil in large pot over medium, add onion and cook, stirring, 5 minutes.
• 2 stir in salt, cumin and pepper and cook 1 minute.
• 3 add lentils and 2-1/2 cups water.
• 4 raise heat to high; bring to boil. reduce heat to medium-high. boil until lentils are three quarters cooked, about 15 minutes.
• 5 add rice and remaining 3 cups water and bring to boil.
• 6 reduce heat to low; cover and simmer 13 minutes or until rice is just cooked. (don't overcook.).
• 7 remove from heat and let stand 5 minutes.
• 8 uncover; fluff with fork. (makes about 9 cups.).
• 9 meanwhile, for tomato sauce, in medium saucepan, combine tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepperand bring to boil over high heat.
• 10 cook, stirring and reducing heat as needed, until sauce thickens slightly, about 10 to 15 minutes. (makes about 3 cups.).
• 11 meanwhile, heat large pot of salted water over high and add macaroni. cook until al dente as per package instructions. drain.
• 12 to assemble, place portion of rice and lentils on plate.
• 13 top with portion of macaroni, then portion of tomato sauce.
• 14 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.).