Koshari

Ingredients

White vinegar

2 tablespoons

Fresh cilantro

1/4 cup, chopped

Fresh parsley

1/4 cup, chopped

Vegetable oil

2 tablespoons

Salt

1 teaspoon, or to taste

Red pepper flakes

1/2 teaspoon, or to taste

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Tomato paste

2 tablespoons

Canned tomatoes

1 can (14.5 ounces)

Garlic

2 cloves, minced

Onion

1 large, chopped

Pasta

1 cup (e.g., macaroni or penne)

Lentils

1 cup

Rice

1 cup

Instructions

1. Begin by cooking the rice according to the package instructions. Once cooked, fluff the rice with a fork and set aside.
2. In a separate pot, cook the lentils in boiling water until they are tender, about 20 minutes. Drain the lentils and set them aside.
3. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
4. In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and the garlic is aromatic.
5. Add the canned tomatoes, tomato paste, cumin, coriander, red pepper flakes, and salt to the saucepan. Stir well to combine the ingredients and bring the mixture to a simmer. Let it simmer for 15 minutes, stirring occasionally.
6. To assemble the Koshari, start with a layer of rice, followed by lentils, and then pasta. Generously top with the tomato sauce.
7. Finish off the dish with a garnish of chopped parsley and cilantro, and a drizzle of white vinegar.
8. Serve hot and enjoy the explosion of flavors that is Koshari!