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 Red lentils; 200 g White rice; 400 g Canned chickpeas; 400 g Canned peeled tomatoes; 3 piece Yellow onion; 4 clove Garlic; 60 ml White vinegar; 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Red chili powder; 100 ml Olive oil; au goût Salt and pepper; 1.5 L Water

Temps

40 min

Difficulté

facile

Ingrédients

Budget

~9-14 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

18 gProtéines

14 gLipides

52 gGlucides

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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.