Egyptian Koshari
Lentils, rice and elbow macaroni cook together with onions, garlic, cumin and tomato for a filling pot that serves 6 in an hour and a half.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 200 g
- 200 g
- 250 ml
- 6 cloves
- 3 tbsp
- 400 g
- 2 tsp
- 1 tsp
- ½ tsp
- 2 tsp
- ½ tsp
- 3 tbsp
- 500 ml
- 2 tbsp
Process
Timers built in · swap anything · ask as you cook
Rinse the brown lentils under cold water and pick out any stones. In a medium pot, combine lentils with 500 ml vegetable broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
While lentils cook, prepare the crispy onions. Heat 250 ml vegetable oil in a large skillet over medium-high heat. Add the 2 thinly sliced onions and fry, stirring occasionally, for 8–10 minutes until deep golden brown and crispy. Use a slotted spoon to transfer onions to a paper towel-lined plate. Reserve the frying oil.
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse briefly with cold water to stop cooking, and set aside.
In a medium saucepan, heat 2 tbsp of the reserved onion frying oil over medium heat. Add the 1 finely chopped onion and cook for 5 minutes until soft. Add the 6 minced garlic cloves and cook for 1 minute until fragrant.
Stir in the 3 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp black pepper, and 0.5 tsp red chili flakes (if using). Cook for 2 minutes, then add the 400 g canned crushed tomatoes and 1 tsp salt. Simmer over low heat for 15 minutes, stirring occasionally, until the sauce thickens. Keep warm.
In a small bowl, whisk together the 3 tbsp white vinegar, remaining 1 tsp ground cumin, and a pinch of salt to make the vinaigrette. Set aside.
In a large pot, heat 2 tbsp olive oil over medium heat. Add the rinsed 200 g white rice and cook for 2 minutes, stirring, until lightly toasted. Add the cooked lentils and 400 ml water. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
To assemble, spread a layer of the lentil-rice mixture on a platter or individual bowls. Top with a layer of macaroni, then spoon over the tomato sauce. Sprinkle generously with crispy onions and drizzle with the vinegar vinaigrette. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the lentils or overcooking the rice. Cook lentils until they hold their shape but are soft, and cook rice separately to avoid mushiness.
- Fry the onions in batches to keep them crispy; overcrowding steams them. They should be deep golden brown, not dark brown, to avoid bitterness.
- The vinegar vinaigrette is essential for balancing the dish; add it just before serving to keep the onions crunchy.
- For a quicker version, use canned lentils and pre-cooked rice, but adjust salt and liquid accordingly.
Substitutions
- brown lentils→green lentils
- elbow macaroni→small shells or ditalini
- white vinegar→apple cider vinegar or lemon juice
- vegetable broth→water with a pinch of salt
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the crispy onions separate to maintain crunch. Reheat in a covered skillet over medium heat with a splash of water, or microwave in 30-second intervals until hot. For longer storage, freeze the lentil-rice mixture and sauce separately for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why did my koshari turn out mushy?
Mushiness usually comes from overcooking the rice or lentils, or from mixing everything together while hot. Cook lentils until just tender, and cook rice separately until fluffy. Assemble layers just before serving and avoid stirring everything together.
Can I make koshari ahead of time?
Yes, you can prepare the components up to 2 days ahead. Cook lentils, rice, macaroni, and sauce, then store them separately in the fridge. Reheat gently and assemble with fresh crispy onions and vinaigrette just before serving.
How do I get the onions really crispy?
Slice onions thinly and fry them in oil heated to medium-high (about 180°C if you have a thermometer). Fry in small batches, stirring often, until deep golden brown. Drain on paper towels and salt immediately; they will crisp as they cool.
Can I use canned lentils instead of dried?
Yes, use about 400 g canned lentils, drained and rinsed. Skip the cooking step and add them to the rice during the last 5 minutes of cooking just to heat through. Adjust salt since canned lentils are already salted.
Is koshari vegan?
Yes, this recipe is vegan as written. It contains no meat, dairy, or eggs. The ingredients are all plant-based, making it a hearty vegan main dish.
What can I use instead of white vinegar?
Apple cider vinegar or fresh lemon juice work well as substitutes. Use the same amount and adjust to taste. The acidity is key to cutting through the rich tomato sauce and fried onions.
How do I know when the lentils are done?
Lentils are done when they are tender but still hold their shape. Bite one; it should be soft with no raw crunch. If they split easily, they are overcooked. Drain immediately to stop cooking.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
