Koshari (Egyptian Lentil, Rice and Pasta with Tomato Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g brown lentils, drained and rinsed
- 200 g long grain rice
- 150 g macaroni pasta
- 3 onions, thinly sliced
- 4 garlic cloves
- 400 g chopped tomatoes
- 2 tbsp red wine vinegar
- 1 tsp dried chilli flakes
- 150 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 800 kcal
- Protein
- 19.8 g
- Carbohydrate
- 93.5 g
- of which sugars
- 11.5 g
- Fat
- 36.5 g
- of which saturates
- 4.5 g
- Fibre
- 9.2 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in plenty of boiling water for 12 minutes, and the macaroni pasta separately according to the pack instructions, then drain both.
- 2
Heat the sunflower oil in a frying pan and fry the sliced onions for 10-12 minutes, stirring often, until deep golden and crisp. Lift out onto paper towel.
- 3
Pour off most of the frying oil, leaving 1 tablespoon in the pan, then cook the garlic for 1 minute. Add the chopped tomatoes, red wine vinegar and dried chilli flakes and simmer for 12 minutes, until thickened.
- 4
Warm the lentils through in a small pan with a splash of water.
- 5
Layer the rice, macaroni and lentils in bowls, spoon over the spiced tomato sauce and finish with the crispy onions.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.