Middle Eastern

Koshari

Name: Koshari
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 50 g brown lentils; 60 g Egyptian or basmati rice; 40 g small pasta; 50 g tinned chickpeas; 1 onion; 1 tbsp sunflower oil; 2 cloves garlic; 1 tsp tomato purée; 150 g passata; 1 tsp ground cumin; 1 tbsp white vinegar; 0.5 tsp chilli flakes; 1 tsp salt; 1 tsp plain flour; 250 ml sunflower oil; 0.25 tsp ground coriander

Egypt's beloved street food in a single portion: spiced lentils and rice, short pasta, chickpeas, a sharp cumin-and-vinegar tomato sauce and a heap of crisp fried onions piled on top.

Lunch & dinner Vegan 25g+ protein 8g+ fibre

60 min15 prep · 45 cookMedium1140 kcalper serving

Method

Put 50 g of rinsed brown lentils in a small saucepan, cover with cold water by 3 cm and bring to the boil. Skim the foam, lower to a gentle simmer and cook uncovered for 20 minutes, until the lentils bend but still hold their shape. Drain, keeping the pan and about 2 tablespoons of the cooking liquid.
Return the lentils to the pan with 60 g of rinsed rice, 120 ml of water, 0.5 tsp of the salt and 0.25 tsp of ground coriander. Bring to the boil, stir once, then clamp on the lid and cook on the lowest heat for 15 minutes without lifting it. Take off the heat and rest, still covered, for 5 minutes, then fork through so the grains stay separate.
Halve and slice 1 large onion into thin half-moons, separate them and toss with 1 tsp of plain flour. Heat 250 ml sunflower oil in a small deep pan to 170C and fry the onions in two batches, stirring, for 8-10 minutes each until dark golden brown and crisp — pull them out just before they look done, as they darken off the heat. Drain on kitchen paper and salt lightly.