Koshary (Egyptian Pasta Salad with Rice and Lentils)

• 1 cup basmati rice
• 1 cup brown lentils
• 1 cup elbow macaroni
• ½ cup chickpeas
• ½ onion, diced
• 2 tablespoons olive oil
• 6 oz canned tomato paste
• 1 cup water
• 2 teaspoons cumin
• 1 teaspoon ground black pepper, more to taste
• 1 teaspoon white wine vinegar, more to taste

Ingredients for 7 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Base: If using dried chickpeas and lentils, soak them in water overnight.

2. 2

   Boil the rice, chickpeas, and lentils until tender. Cook the macaroni until al dente. Drain all.

   Stovetop
3. 3

   In a sealable container (e.g. a tupperware), layer the rice, the lentils, and the macaroni, and then the chickpeas. This is the koshari base.

4. 4

   Sauce: Sauté the diced onions in olive oil until crisp. Drain off the excess oil if desired, and reserve for garnish.

5. 5

   Mix the tomato paste and water in a saucepan. Put on medium high heat, and stir in the cumin, black pepper and vinegar.

   Stovetop
6. 6

   Heat the sauce until most of the liquid evaporates.

7. 7

   Add warm or hot water, and simmer it on low heat. Using a hand blender to increase consistency is optional.

   BlenderStovetop