Egyptian Kushari

Ingredients for 5 servings:

• 1 cup lentils, brown
• 1 cup rice
• 150 g pasta, vegan (preferably vermicelli, which is used for soup)
• salt water
• 2 onions, chopped
• 2 cup(s) tomatoes, pureed
• 1 garlic clove(s), squeezed
• 1 chili pepper(s), fresh, hot, pitted, chopped
• Salt
• oil
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

vegetarian

First, cook the lentils in salted water until tender. Drain well in a colander. Then cook the pasta and rice separately in salted water. In the meantime, let the lentils cool. Drain the pasta and rice and mix them with the lentils. Add 1 teaspoon of oil to a saucepan, spread it evenly, and then add the lentil, pasta, and rice mixture. Mix well with the crushed garlic. In a separate pan, fry the onions and chili in oil. Then remove the vegetables with a slotted spoon and let them drain on a paper towel. Pour the remaining oil over the lentil, pasta, and rice mixture. Heat the passata in a small saucepan and season with salt and pepper. Heat the lentils, rice, and pasta again for about 10 minutes over medium heat. Stir frequently to prevent burning. Then transfer to plates and serve with the fried onions and chilies, along with a drizzle of tomato sauce. Season with more chopped chili, if desired.