Egyptian Street-Style Koshary (Lentils, Rice, Pasta and Garlic Tomato Sauce)

Directions

1. Koshary
2. Begin by peeling the onions, cutting them in half and slicing them into thin half moons. Place in a colander over a plate and rub with 1 tablespoon of salt, allow salt to extract excess liquid for a few minutes.
3. Meanwhile, heat the oil in a deep frying pan on medium high heat.
4. Simultaneously, bring 3-4 cups of water and 1 tablespoon of salt to a boil in a medium non-stick pot. When the water boils, add the lentils (rinsed) and let boil for exactly 5 minutes, then strain in a colander and set aside. The lentils should still have some crunch.
5. When the frying oil is hot, fry the onions in batches until they are light brown. Sprinkle with 1 teaspoon of sugar per batch at this stage, stir. Once they reach medium brown, remove and place on a paper towel-lined plate. They will continue to cook and turn a darker shade of brown (See photos).
6. Cook pasta according to package directions in well-salted water. Drain and set aside, drizzling with olive oil and covering until ready to serve.
7. Remove around 1/2 cup of the oil used for frying the onions into the pot where the lentils were cooked, along with a sprinkling of fried onions. Add 3 cups of water and 1.5 teaspoons of salt. Cover and allow to come to a boil.
8. Add all of the lentils and 2 cups of rinsed medium grain rice. Stir well and cover, allow to come to a boil. This is the actual koshary :)
9. As soon as the koshary mixture boils, reduce heat to very low and allow to cook, covered, until all the liquid has been absorbed, about 15-20 minutes. Fluff with a fork and cover until ready to plate.

1. Tangy Garlic Tomato Sauce
2. In a (separate) medium saucepan, heat the oil on medium heat.
3. Add the garlic, stirring frequently until it turns a light golden color.
4. Add the can of tomato paste, stirring constantly. Continue to stir the paste, garlic, and oil until the tomato paste softens and separates a bit (about 2-3 minutes total). Add the vinegar (caution: it will splash).
5. Add the tomato sauce or diced tomatoes, and an additional 1 can full of water. Add salt, pepper, and cumin.
6. Stir to incorporate. Cover and allow to come to a boil.
7. Reduce heat to low. Simmer until the oil rises to the top, about 10-15 minutes. Adjust seasonings, if needed.
8. Now, it's time to assemble your Koshary Plate: In a wide bowl, add a generous portion of Koshary. Top with cooked pasta. Spoon tangy tomato sauce over the pasta and koshary. Sprinkle with crunchy onions. Enjoy! Optional: add chickpeas and crushed red pepper flakes.