Egyptian Koshari Lentils Tomato (Printable version)

Layered rice, lentils, pasta topped with spiced tomato sauce and crispy fried onions for a comforting meal.

# Ingredient List:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - ½ teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 (15 oz) can crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - ½ teaspoon ground coriander
14 - ½ teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - ½ cup all-purpose flour
19 - ½ teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - ¼ cup white vinegar
22 - 2 garlic cloves, minced
23 - ½ teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# How-To Steps:

01 - Place lentils in a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until just tender. Drain and set aside.
02 - In a separate pot, combine rinsed rice with 2 cups water and ¼ teaspoon salt. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until cooked. Fluff with a fork and keep warm.
03 - Boil a large pot of salted water. Add macaroni and cook until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for 1 minute more. Add crushed tomatoes, tomato paste, cumin, coriander, chili flakes (if using), sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened and flavorful.
05 - Toss sliced onions with flour and salt to coat evenly. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden and crispy, approximately 5 to 7 minutes per batch. Drain on paper towels.
06 - In a small bowl, combine white vinegar, minced garlic, and chili flakes. Let the mixture stand for 10 minutes to develop flavor.
07 - In serving bowls or a large platter, layer rice, lentils, and pasta. Spoon generous amounts of tomato sauce over the layers. Top with crispy onions and drizzle with garlic vinegar if desired. Garnish with chopped fresh parsley. Serve warm.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and somehow tastes like you've been cooking all day.
  • Every layer brings something different—soft, then chewy, then crispy—so your palate never gets bored.
  • The spiced tomato sauce is addictive enough to make you want seconds, and it's genuinely vegan despite tasting rich and comforting.
  • Crispy onions are your secret weapon for transforming something simple into something people won't stop talking about.
02 -
  • Don't overlap your cooking—the lentils and rice take the same amount of time, but starting them together means they're both ready at once, which is the entire point.
  • Those crispy onions will absorb moisture the moment they touch anything damp, so fry them last and add them right before serving, or serve them on the side in a small bowl so people can add as much as they want.
  • The sauce is forgiving and actually improves if you make it ahead and reheat it, but the rice must be freshly cooked or it hardens; lentils and pasta are more flexible.
03 -
  • Cook your components in advance if you want—everything except the crispy onions can sit in the refrigerator and be brought back to life gently, which means you can have Koshari on the table in minutes if you're organized.
  • If you can't find small pasta shapes, break vermicelli or orzo into smaller pieces, or use whatever you have because the dish is flexible enough to adapt to what's in your pantry.
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