Egyptian Koshari
Temps
40 min
Difficulté
facile
Ingrédients
13
Budget
~9-14 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
420 kcal
par portion
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Etapes
- 1
Cook lentils in 500 ml of boiling water for 15 minutes, set aside.
15 min
- 2
Cook rice in 400 ml of boiling water for 15 minutes until tender, set aside.
15 min
- 3
Heat 600 ml of water with chickpeas for 5 minutes to warm through.
5 min
- 4
Finely mince onions and garlic. Heat the olive oil.
3 min
- 5
Sauté onions in the oil for 8-10 minutes until golden and crispy, set half aside.
10 min
- 6
In the oil with remaining onions, cook garlic for 1 minute with the spices.
1 min
- 7
Add tomatoes and vinegar, simmer for 8 minutes, reduce slightly, season with salt and pepper.
8 min
- 8
Gently combine cooked lentils and rice in serving bowls, top with warm chickpeas.
2 min
- 9
Generously ladle the spiced tomato sauce over top, crown with crispy fried onions.
