Koshari

Ingredients

• 1/4 cup rice
• 1/4 cup lentils
• 1 cup macaroni noodles (I like to use canneroni)
• 2 tsp vegetable oil
• 1 large onion, chopped
• 1 large onion, sliced very thin
• 4 cloves garlic, minced
• 1/2 tsp cumin powder
• 1 15.5 ounce canned tomatoes
• 1/2 tsp crushed red pepper (the dried flakes with the seeds. you can used the powder too if you'd like instead)
• salt and pepper to taste

Cooking

1. in a sauce pan, add in the lentils and the water and bring to a boil. once to a boil, turn heat back down and simmer on medium heat for 20 minutes. while the lentils are cooking, in a frying, and in a small amount of olive oil and the sliced onion on a low heat. let the onions cook until browned (I found this to be the duration of both the lentils and rice cooking, so about 40 minutes) after 20 minutes, pour rice in and bring back to a boil. then turn back down to medium and simmer for another 20 minutes. remove from heat and keep covered. onions should be nice and browned (sort of crisp too) so remove them from the heat and set a side.
2. heat vegetable oil in a frying pan over a medium heat and add in the chopped onion and cook until onions are lightly browned, then add in the canned tomatoes, minced garlic and cumin. cook and stir for a few seconds. then add in the chili powder/flakes and stir for a few more seconds, then cover and simmer on medium for 10 - 15 minutes.
3. in another sauce pan/pot, add in the macaroni noodles and water and bring to a boil. when noodles are tender but not mooshy (about 8 - 10 minutes), drain.
4. combine the rice-lentils and macaroni in a bowl, then top with the tomato sauce and browned onions. I like to serve this with kofta or kebab and topped with yogurt and with a side of pickled okra and pepperoncini or a fattoush or greek salad.

bon appetit