Egyptian Koshari

Name: Egyptian Koshari
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: egyptienne
Ingredients: 150 g Brown lentils; 400 g Canned chickpeas; 200 g White rice; 150 g Corn vermicelli (corn pasta); 400 g Canned tomato; 1 piece Onion; 5 cloves Garlic; 1 piece Dried red chili; 1 tsp Cumin; 0.5 tsp Ground coriander; 2 tbsp White vinegar; 4 tbsp Olive oil; 1 tsp Salt and pepper; 2 tbsp Fresh parsley

Temps

40 min

Difficulté

facile

Ingrédients

Budget

~12-16 €

Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

18 gProtéines

12 gLipides

76 gGlucides

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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.