Koshari Egyptian Rice Lentils
Koshari is Egypt's layered street dish: brown lentils, white rice and small macaroni under spiced tomato sauce, with garlic, cumin and a splash of vinegar. Serves 6.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 300 g
- 150 g
- 120 ml
- 2 tbsp
- 400 g
- 4 cloves
- 2 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 500 ml
Process
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Rinse the brown lentils and place in a medium pot with 500 ml vegetable broth. 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, heat 120 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. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
In the same skillet with 2 tbsp of the reserved onion oil, add the chopped onion and cook over medium heat for 5 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste, ground cumin, ground coriander, red pepper flakes (if using), 1 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute, then add the canned crushed tomatoes and white vinegar. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Taste and adjust salt.
In a separate pot, cook the small macaroni according to package instructions until al dente. Drain and set aside.
In a large pot, combine the cooked lentils, rinsed white rice, and 500 ml water. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes until rice is tender and water is absorbed. Fluff with a fork.
To serve, layer the rice-lentil mixture on a platter, top with cooked macaroni, then spoon the tomato sauce over. Garnish generously with the crispy fried onions. Serve warm.
Kitchen notes
Kitchen notes
- Do not overcook the lentils; they should hold their shape. Undercook slightly if you plan to reheat later.
- Fry the onions in batches to keep them crispy; overcrowding steams them instead of frying.
- The tomato sauce should be thick, not watery. Simmer until it coats the back of a spoon.
- For best texture, serve immediately after assembling. If making ahead, keep components separate and reheat gently.
Substitutions
- brown lentils→green lentils
- white rice→brown rice (adjust cooking time)
- small macaroni→any small pasta like ditalini or elbows
- 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 covered for 2-3 minutes until hot. Freezing is not recommended as the rice and pasta become mushy upon thawing.
FAQ
The questions we get asked most
Why did my koshari turn out mushy?
Mushiness usually comes from overcooking the lentils or rice, or adding too much water. Cook lentils only until tender but firm, and measure water for rice precisely. Also, avoid stirring too much after combining.
Can I use canned lentils instead of dried?
Yes, you can substitute 400 g canned lentils, drained and rinsed. Add them after the rice is cooked, and warm through for a few minutes. Reduce the vegetable broth to 400 ml since canned lentils are already cooked.
How do I make the crispy onions stay crispy?
Fry onions in hot oil (about 180°C) in small batches until deep golden, then drain on paper towels. Do not cover them while cooling. Add them just before serving so they don't steam from the sauce.
Is koshari vegan and gluten-free?
This recipe is vegan if you use vegan pasta and broth. It is not gluten-free because of the pasta; use gluten-free pasta to make it gluten-free. Always check labels for hidden ingredients.
Can I make koshari ahead of time?
Yes, you can prepare the components up to 2 days ahead. Store rice-lentil mix, pasta, sauce, and onions separately in the fridge. Reheat gently and assemble just before serving for best texture.
What can I use instead of tomato paste?
If you don't have tomato paste, substitute with 4 tbsp of extra tomato puree or crushed tomatoes, and simmer the sauce a bit longer to thicken. The flavor will be slightly less concentrated.
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