Egyptian Koshari
Temps
40 min
Difficulté
facile
Ingrédients
14
Budget
~8-12 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
450 kcal
par portion
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Etapes
- 1
Rinse the rice and yellow lentils under cold water.
2 min
- 2
In a pot, bring 400 ml of water to a boil with 0.5 tsp of salt. Add the rice and lentils, cover and simmer for 20 minutes.
20 min
- 3
Drain and rinse the chickpeas. Warm them for a few minutes in a skillet with a little oil.
5 min
- 4
Make the sauce: finely chop the garlic and red chili pepper. Heat a little oil and sauté for 1 minute.
1 min
- 5
Add the crushed tomatoes, vinegar, cumin and a little water. Let simmer for 8-10 minutes. Season with salt and pepper.
10 min
- 6
For the fried onions: finely slice 2 onions and fry them in hot oil in batches until golden and crispy. Drain on paper towels.
10 min
- 7
Plate individually: mix the rice, lentils and chickpeas. Generously top with tomato sauce, crispy fried onions and fresh cilantro.
2 min
