Koshari (Egyptian Rice and Lentils)

Koshari (Egyptian Rice and Lentils)

This dish is one of my go to meatless dishes that I grew up with. We also usually had it for Easter on Good Friday. Rice mixed with green lentils, served with caramalized onions (the best part), and topped off with a spicy tangy tomato sauce! Traditionally, the onions are deep fried until crispy. But I love to just slowly cook them in a sauce pan big enough to hold the amount of sliced onions. 🙂 It takes longer this way of course. 



For the caramelized onions:








Now for the sauce!



Ingredients:

For the Lentils:

1 1/2 cups green or brown lentils, rinsed and drained

1 tsp kosher sea salt

For the Rice:

1 cup Jasmine rice

1 tbsp. butter

2 cups water

1 tsp kosher sea salt

1 1/2 tsp homemade Arabic spice

1/4 tsp pepper

1/2 cup small shaped pasta 

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For the caramelized onions:

1/4 cup grapeseed oil

4 cooking onions halved and sliced

1/4 tsp kosher sea salt

For the tomato sauce:

1/4 cup olive oil

6 garlic cloves minced

2 green finger chiles, chopped

4 cups of passata (tomato puree)

1 cup stock or water, more or less, depending on the consistency

1 small bay leaf

2 tsp kosher sea salt, or to taste

1/4 tsp pepper, or to taste

1 tsp sugar

1 tsp cumin

1/2 tsp homemade arabic spice

1/2 tsp sumac

1/4 cup white vinegar

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

Instructions:

1.) Bring a small pan of water to a boil. Salt the water, add the pasta. Cook until pasta is done. Drain. Add to a large serving bowl.

Make the Rice:

2.) Melt butter in saucepan. Add rice. Stir until coated, 2min. Add salt and water. Bring to boil. Reduce heat, simmer for around 15 min, or until water is absorbed. Transfer rice to the large bowl with the pasta.

Make the Lentils:

3.) In a saucepan, add lentils. Cover with water. Bring to a boil. Then simmer gently for around 15min, or until lentils are tender. Drain. Add to large bowl with the rice and pasta. Add the 1 tsp kosher sea salt, pepper, and the arabic spice

Make the caramelized onions:

4.) In a large saute pan, heat oil. Add the sliced onions. Cover the pan, to quicken the process, stirring occasionally for around 20 -30 min, or until onions have a deep golden brown color.  Mix around 3/4 of the onions into the rice and lentil mix, leaving some for topping individual bowls. 

Make the sauce:

5.) In a pan, heat grapeseed oil. Add minced garlic, and chopped chilies. 1-2min. Add tomato puree, stock, and all the spices. If its too thick, add a little more stock. It should be not too thick but not too thin either. Simmer for about 10min. Stir in vinegar, butter and olive oil. Simmer until butter is melted into sauce. Serve on top of rice and lentils in bowls, and top with remaining caramelized onions.

Enjoy!

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