Koshari

Ingredients

• 200g Short-grain rice
• 150g Brown lentils
• 150g Small macaroni
• 800g Canned chopped tomatoes
• 2 EL Vegetable oil
• 1 Large onion, chopped
• 3 Zehen Garlic, minced
• 1 TL Cumin powder
• 1/2 TL Coriander powder
• 1 Prise Pinch of cayenne pepper
• 50g Fried onions (store-bought)
• 2 EL White wine vinegar
• Salz und Pfeffer Salt and pepper
• Frische Petersilie zum Garnieren Fresh parsley for garnish

Instructions

1. Rinse the rice thoroughly and cook in salted water for about 15 minutes until tender. Drain and set aside.
2. Cook the lentils in fresh salted water for about 20-25 minutes until tender but still firm. Drain and set aside.
3. Cook the macaroni according to package instructions in salted water until al dente. Drain and set aside.
4. For the tomato sauce, heat oil in a pot and sauté the chopped onion until golden brown. Add garlic, cumin, coriander, and cayenne pepper, and cook for 1 minute until fragrant.
5. Add the chopped tomatoes and white wine vinegar, stir well, and simmer the sauce over medium heat for about 15-20 minutes until thickened. Season with salt and pepper to taste.
6. To serve, layer the rice, lentils, and macaroni in deep bowls. Generously spoon the tomato sauce over everything and garnish with fried onions and fresh parsley.

Nutrition