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0 from 21 votes

Koshari

This Egyptian classic rice and lentil dish with elbow pasta, caramelized onions, and a delicious tomato sauce. There is a lot going on here, and all of it works together so well.

Prep Time
20 mins
Cook Time
20 mins
Servings: 8 people
Calories: 724 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

For the fried onions:
  • 1/2 cup vegetable oil
  • 3 white or yellow onions, thinly sliced
  • 3 tablespoon flour
For the tomato sauce:
  • 2 tablespoon oil from frying onions
  • 3 garlic cloves, crushed
  • 2 tablespoon tomato paste
  • 1 can tomato sauce 14.5 oz, 400g
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • pinch black pepper
  • 1 tablespoon white vinegar
For the rice and lentils:
  • 3 tablespoon oil from frying onions
  • 1 cup vermicelli 150g
  • 2 cups Egyptian rice (Calrose or medium grain) 500g
  • 1 cup brown or green lentils 200g
  • 2 teaspoon salt
  • 1 teaspoon cumin powder
  • 1/2 teaspoon black pepper
  • 3-4 cups hot water
For the cumin sauce:
  • 1 cup hot water
  • 2 crushed garlic cloves
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • Juice of one lemon
To assemble:
  • 2 cups uncooked elbow pasta or any small pasta
  • 1 can chickpeas, drained and rinsed 14.5oz, 400g

Instructions

To prep:
    Cup of Yum
  1. Soak lentils in hot water, for at least an hour while preparing the rest of the recipe.
  2. Boil pasta in salted water according to package directions. Drain, and drizzle with a little oil so they don't stick. Set aside.
For the onions:
  1. Toss the onion slices with flour. Heat the oil in a deep skillet over medium high heat. Once very hot, add the onions, and caramelize, stirring occasionally, until deep golden brown. This could take a while, 15-20 minutes.
  2. Scoop onto a paper towel lined plate, and transfer the onion oil into a heat proof container, you'll use it in other steps!
For the tomato sauce:
  1. Heat the onion oil in a large skillet. Add the garlic and spices, and saute for a minute until fragrant.
  2. Add the tomato paste, and stir. Add all the remaining tomato sauce ingredients, stir, and simmer for about 5 minutes on low until fragrant. Set aside.
For the rice and lentils:
  1. Rinse the rice over a colander until water runs clear.
  2. In a large saucepan, heat the onion oil on medium high heat. Add the vermicelli and toast until golden brown and fragrant, then add the rinsed rice, drained lentils, and the spices and toast for a minute or so.
  3. Add hot water until rice and lentils are just submerged by a couple centimeters (1/2 inch). Stir, bring to a boil, then reduce heat to low and simmer for about 20 minutes or until all the water is absorbed. If 10 minutes in the mixture seems to be drying out rapidly, add some more water (maximum 4 cups total)
  4. Remove from heat and let sit covered for 10 minutes with the lid on, then gently fluff the rice.
Make the cumin sauce:
  1. Mix together all the ingredients and place in serving container.
For assembling:
  1. Layer a generous sized serving platter with the rice and lentil mix. Top with the cooked pasta, 1/2 the tomato sauce, the chickpeas, and the crispy onions.
  2. Serve with the extra tomato sauce and the cumin sauce and enjoy!

Notes

  • The cumin sauce is optional, but I really like the tanginess it adds.
  • Storing leftovers: I like this dish immediately after cooking, but if you have leftovers, they'll last 4-5 days in the refrigerator tightly covered. If making in advance, don't top with tomato sauce and caramelized onions, store those separately and assemble right before serving.
  • For a spicier tomato sauce: I wanted this to be kid friendly, so my tomato sauce wasn't spicy. You can add a pinch of red chili flakes or 1 green chili pepper, diced, with the seeds removed while making the sauce to up the spiciness.
  • What to serve with: Serve the koshari with extra tomato sauce, extra caramelized onions, and the cumin sauce you make. This is great with a simple side salad, or a scoop of plain yogurt.
  • Make sure you soak the lentils when you first start the recipe, so that they cook at the same time as the rice in the pilaf.
  • Keep cooking the onions until deep golden brown and crispy, and make sure you reserve the onion oil!  You'll use it in the recipe.

Nutrition Information

Calories 724kcal (36%) Carbohydrates 110g (37%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Monounsaturated Fat 7g Trans Fat 1g Sodium 969mg (40%) Potassium 498mg (14%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 119IU (2%) Vitamin C 5mg (6%) Calcium 63mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 724

% Daily Value*

Calories 724kcal 36%
Carbohydrates 110g 37%
Protein 16g 32%
Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Sodium 969mg 40%
Potassium 498mg 11%
Fiber 11g 44%
Sugar 4g 8%
Vitamin A 119IU 2%
Vitamin C 5mg 6%
Calcium 63mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.