Koshari - Egyptian pasta with lentils and rice under tomato sauce

Koshari - Egyptian pasta with lentils and rice under tomato sauce

Ingredients:
• ½ cup rice
• 60gr spaghetti, broken
• ½ cup small paste
• ½ cup brown lentils
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 200 grat, canned or boiled
• 2 teaspoons ground cumin
• ½ teaspoon cayenne pepper or other spicy
• ½ teaspoon ground ginger
• ¼ teaspoon ground coriander
• salt, to taste
For sauce:
• 3 tablespoons olive oil
• ½ cup onion , a piece of chalk of chopped
• 4 cloves garlic, finely chopped
• 450ml of tomatoes, canned or crushed
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper (optional)

Instructions:

1. Bring water to a boil in a large saucepan and add rice, spaghetti and small paste. Cook for 20 minutes until soft, then drain.
2. In the meantime, add 4 cups of water in a medium saucepan with lentils and bring to a boil. Reduce the flame and cook for another 20 minutes until soft. Drain the water.
3. Preheat 2 tablespoons oil in a frying pan and fry the onion until red. Set aside.
4. Mix rice, spaghetti, pasta, lentils, chickpeas, cumin, pepper, ginger and coriander in a large bowl. Salt to taste.
5. Preheat 3 tablespoons of oil in a frying pan to prepare the sauce. Add the onion and cook until golden. Add the garlic and cook another minute. Then add the tomatoes and spices, and continue to stew for 10-15 minutes until thickened.
6. Serve the pasta with sauce, fried onions and chickpeas.

Total cooking time: 50 minutes
Servings: 6