Koshari ala Cocolon

Ingredients for 6 servings:

• 1 cup lentils, brown
• 1 cup basmati rice
• 1 can chickpeas
• 1 cup noodles, small
• 4 cups water
• 1 onion(s) or shallot
• 1 garlic clove(s)
• 1 can of tomatoes, chopped
• salt and pepper
• curry powder
• chili flakes
• Fried onions to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Egyptian lentil and rice dish based on a friend’s recipe, vegan, vegetarian

Bring the cup of lentils to a boil with 4 cups of salted water and simmer for about 15 minutes. Add the cup of rice and continue simmering until the rice is tender. Meanwhile, cook the pasta al dente. In a saucepan, brown the chopped onion and minced garlic clove in oil and add the can of tomatoes. Season with salt, pepper, chili, and curry, and simmer. Just before the end, add the chickpeas to the rice and heat through. To serve, pour the rice, lentils, and chickpea mixture into a plate, top with the pasta, and finally the tomato sauce. Top with (prepared) fried onions.