Koshary

Preparation

• 1.

  Preparation

  Add brown lentils to a pot with 1 1/2 cups of water and bring to a boil for 5 minutes. Add the rice to the pot, 1 1/2 cups of water and 1/2 teaspoon of salt.

• 2.

  Cooking

  Reduce the heat and cook for about 20 minutes. Once this mixture is finished cooking add 1 can of chickpeas and stir to combine. Set aside until ready to assemble. Boil the pasta and cook until al dente, drain and set aside. For the sauce: Add to a pan a little olive oil and garlic. Saute for 1 minute or until fragrant. Add the tomatos, 1 cup of water, vinegar, sugar, cinnamon, cumin, red pepper flakes, salt and pepper. Reduce heat and cook until sauce becomes thick. For onion topping: Toss the chopped onion with flour to coat the onion evenly. Season with salt and pepper then fry the onion until crispy in a olive oil.

• 3.

  Serving

  To serve: Arrange by adding the rice-lentil mixture into the bottom of a large bowl or plater. Next add a layer of pasta, spicy tomato sauce and fried onions.