Egyptian Koshari

Ingredients

• 150 g white rice
• 100 g yellow lentils
• 300 g canned chickpeas
• 400 g crushed tomatoes
• 3 medium onions
• 3 cloves garlic
• 60 ml white vinegar
• 1 whole red chili pepper
• 80 ml peanut oil
• 1 tsp cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 600 ml water
• 20 g fresh cilantro

Instructions

1. Step 1

   Rinse the rice and yellow lentils under cold water.

2. Step 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.

3. Step 3

   Drain and rinse the chickpeas. Warm them for a few minutes in a skillet with a little oil.

4. Step 4

   Make the sauce: finely chop the garlic and red chili pepper. Heat a little oil and sauté for 1 minute.

5. Step 5

   Add the crushed tomatoes, vinegar, cumin and a little water. Let simmer for 8-10 minutes. Season with salt and pepper.

6. Step 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.

7. Step 7

   Plate individually: mix the rice, lentils and chickpeas. Generously top with tomato sauce, crispy fried onions and fresh cilantro.