Egyptian Koshari
Temps
40 min
Difficulté
facile
Ingrédients
14
Budget
~12-16 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
480 kcal
par portion
Your real numbers, not the theory
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Etapes
- 1
Cook the lentils in boiling water for 20 minutes until tender.
20 min
- 2
Cook the white rice separately according to package directions.
18 min
- 3
Cook the corn vermicelli according to package directions.
8 min
- 4
Heat the chickpeas in their liquid for 5 minutes.
5 min
- 5
Prepare the tomato sauce: combine canned tomato, diced onion, cumin, coriander, salt, and pepper, simmer for 10 minutes.
10 min
- 6
Prepare the garlic sauce: crush garlic with vinegar and olive oil.
3 min
- 7
Assemble in bowls: layer rice, lentils, chickpeas, and vermicelli.
3 min
- 8
Pour tomato sauce then garlic sauce over the top, garnish with parsley.
