Koshari

Tap a step to mark your place.

1. Cook the lentils: Bring lentils and 4 cups of water to a boil in a medium pot over high heat. Reduce heat to low and cook until just tender (15-17 minutes). Drain and season with salt. They should be par-cooked, not fully soft.

2. Prepare the rice: Drain the soaked rice. In a saucepan over medium-high heat, combine par-cooked lentils, rice, 1 tbsp oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover by 1 1/2 inches (about 3 cups). Bring to a boil, then cover and cook until liquid is absorbed (about 20 minutes). Let rest covered for 5 minutes.

3. Make the pasta: While rice and lentils cook, boil the macaroni in salted water with a little oil until al dente. Drain.

4. Warm the chickpeas: Cover the chickpeas and warm them briefly in the microwave before serving.

5. Prepare onion topping: Sprinkle onion rings with salt and toss in flour to coat. Shake off any excess flour.

6. Fry onions: Heat oil in a large skillet over medium-high heat. Cook onion rings, stirring often, until crispy and caramelized brown (15-20 minutes).

• 🔒Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.See in app →
• 🌐Keep it in your languageTranslate it into any of 7 languages and keep it saved offline — in the ChefBook app.See in app →