Koshari

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup brown lentils
• 1 cup basmati rice
• 1 cup uncooked pasta (small shells or elbow macaroni is best)
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 tablespoons oil
• 1 (400 g) can chopped tomatoes
• 1/4 teaspoon crushed red chili pepper flakes (or more to taste)
• salt and black pepper

Recipe

• 1 cook the lentils in just over a litre of salted water.
• 2 bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
• 3 when the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
• 4 cook the macaroni in a separate pot.
• 5 rinse and strain when done.
• 6 meanwhile, fry the onions and garlic in the oil until golden.
• 7 add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
• 8 you can now blitz the sauce in a food processor until smooth or just leave as is.
• 9 mix the lentils, rice and macaroni together in one pot.
• 10 place some of the lentil mixture on each plate and top with tomato sauce.
• 11 sprinkle with more hot chili powder or salt and pepper, if desired.