Koshari

Ingredients

Koshari

• 1 cup small pasta
• 1 cup brown lentils
• 1 cup basmati rice
• 1/4 cup vermicelli
• 1/2 cup onion, finely chopped
• 1/4 cup olive oil
• 2 chicken stock cubes
• Salt
• Black pepper
• 1/4 cup vegetable oil
• Fried sliced onions (optional)

Sauce

• 4 tomatoes, blended
• 1 tbsp tomato paste
• 1 tsp sugar
• Salt
• Black pepper
• Tabasco to taste
• 1/4 cup water

Method

1. Boil the pasta with a little oil and salt for about 7 minutes.
2. Remove the pasta and boil the lentils in the same water for about 10 minutes.
3. Soak and rinse the rice.
4. In a pot, heat the vegetable oil and soften the onion, add the vermicelli until toasted, then the rice and lentils with the lentil water to 1/2 cm above. Adjust the salt and black pepper, add the stock cubes and olive oil, boil until the water evaporates, then lower the heat until cooked.
5. Sauce: simmer the blended tomatoes with 1/4 cup water, tomato paste and sugar, adjust the salt, add black pepper and let it thicken on low heat. Add chili to taste.
6. Assemble: rice and lentils, then pasta, then the tomato sauce, and fried onions if you like.