Lentils in Tomato Sauce/Koshari
Lentils in Tomato Sauce/Koshari
This filling, spicy dish is an Egyptian classic.
Ingredients
– 1½ c. dry brown lentils; 4 tbsp. olive oil
– 2 onions, chopped; 5 c. water
– 1½ c. uncooked basmati or other long-grain rice
– 1½ c. uncooked elbow macaroni or other small pasta
– 4 cloves garlic, minced
– 1 14-oz. can diced or crushed tomatoes
– 1 tsp. ground coriander; 2 tsp. ground cumin
– 1/8 tsp. cayenne pepper (or to taste)
– ½ tsp. salt; ¼ tsp. black pepper.
Instructions
1. Place lentils in a deep dish with enough water to cover by at least 2 inches. Soak overnight. Drain in a colander and rinse well.
2. Place half of the oil in a stockpot over medium heat. Add half of the onions, and sauté 3 to 5 minutes.
3. Add lentils and water to pot. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
4. Add rice and simmer 20 minutes. Add macaroni and simmer 10 minutes. Add ¼ -cup more water at a time if water is absorbed before ingredients are tender.
5. While macaroni is cooking, place remaining oil in a deep skillet. Heat over medium heat. Add garlic and the remaining onions. Sauté 3 to 5 minutes. Add tomatoes, coriander, cumin, cayenne, salt, and pepper. Stir well and simmer 15 minutes.
6. To serve, place the lentil mixture in a large serving dish. Top with tomato sauce and serve.*
*Some Egyptian cooks like to top their koshari with extra fried onions. If you’d like to try this variation, cut 1 small onion into thin slivers. Heat 3 tbsp. olive oil over medium heat and sauté onions 10 to 12 minutes, or until dark brown and crispy. Scatter fried onions over tomato sauce.
Food: Lentils in Tomato Sauce/Koshari
