Ingredients
-
1
-
1
-
1
-
2
-
4
-
2
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Koshari, I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It’s served in “fast food” type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I grew to love. By the way, this is a great recipe when you need to feed a crowd on the cheap., My vegetarian daughter loves this dish. She asks me to make it at least once a week. She likes things spicy so I add a tablespoon of red pepper flakes.
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Steps
|
1
Done
|
Cook the Lentils in Just Over a Litre of Salted Water. |
|
2
Done
|
Bring to a Boil, Reduce the Heat and Simmer, Covered, For 15-30 Minutes, Depending on the Type of Lentils You Are Using. |
|
3
Done
|
When the Lentils Are Quite Tender, Add the Rice to the Lentils and Continue Simmering Until the Rice Is Cooked, Adding Water If Necessary. |
|
4
Done
|
Cook the Macaroni in a Separate Pot. |
|
5
Done
|
Rinse and Strain When Done. |
|
6
Done
|
Meanwhile, Fry the Onions and Garlic in the Oil Until Golden. |
|
7
Done
|
Add the Tomatoes, Chilli Flakes, Salt and Pepper to Taste and Let It Bubble For 10-20 Minutes or Until Thickened and Sauce Like. |
|
8
Done
|
You Can Now Blitz the Sauce in a Food Processor Until Smooth or Just Leave as Is. |
|
9
Done
|
Mix the Lentils, Rice and Macaroni Together in One Pot. |
|
10
Done
|
Place Some of the Lentil Mixture on Each Plate and Top With Tomato Sauce. |
