Lentils in Tomato Sauce/Koshari


Lentils in Tomato Sauce/Koshari

This filling, spicy dish is an Egyptian classic.


        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.


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

Related posts