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Flavorful Egyptian Koshari Recipe with Easy Spicy Tomato Sauce

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A warm, hearty Egyptian comfort dish featuring layers of lentils, rice, pasta, and a spicy tomato sauce topped with crispy fried onions. This vegan and customizable recipe is perfect for quick weeknight meals and packed with rich textures and bold flavors.

Ingredients

  • Brown lentils, rinsed (1 cup / 200g)
  • Long grain white rice, rinsed (1 cup / 185g)
  • Small elbow macaroni or ditalini pasta (1 cup / 100g)
  • Water or vegetable broth (3 cups / 720ml)
  • Salt, to taste (start with 1 tsp)
  • Olive oil (2 tbsp)
  • Garlic cloves, minced (3 large)
  • Crushed canned tomatoes (1 ½ cups / 400g)
  • Tomato paste (2 tbsp)
  • Red chili flakes (1 tsp, adjust to heat preference)
  • Cumin powder (1 tsp)
  • Ground coriander (½ tsp)
  • Black pepper, to taste
  • White vinegar (1 tbsp)
  • Large yellow onions, thinly sliced (2 medium)
  • Vegetable oil (for frying)
  • Salt (a pinch)
  • Optional garnishes: Fresh parsley, chopped; Fresh lemon wedges

Instructions

  1. Cook the Lentils: Place 1 cup (200g) rinsed brown lentils in a saucepan with 3 cups (720ml) water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and season lightly with salt.
  2. Cook the Rice: While lentils cook, rinse 1 cup (185g) basmati rice under cold water until water runs clear. In a separate pot, bring 1 ½ cups (360ml) water to a boil, add rice and a pinch of salt, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let it steam for 10 minutes with the lid on.
  3. Cook the Pasta: Bring a large pot of salted water to a boil and add 1 cup (100g) elbow macaroni. Cook for 7-8 minutes until al dente. Drain and rinse under cold water to stop cooking.
  4. Prepare the Spicy Tomato Sauce: Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, taking care not to burn. Stir in 1 ½ cups (400g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon red chili flakes, 1 teaspoon cumin, and ½ teaspoon coriander. Season with salt and pepper to taste.
  5. Bring the sauce to a gentle simmer and cook for 15 minutes, stirring occasionally, until thickened. Stir in 1 tablespoon white vinegar at the end to brighten the flavor. Taste and adjust seasoning if needed.
  6. Make the Crispy Onions: Thinly slice 2 medium yellow onions. Heat vegetable oil in a frying pan to medium-high (about 350°F / 175°C). Fry onions in batches, stirring frequently, until golden brown and crispy (about 5-7 minutes). Use a slotted spoon to transfer onions to a paper towel-lined plate and sprinkle with a pinch of salt.
  7. Assemble the Koshari: In a large serving dish or individual bowls, layer cooked rice, lentils, and pasta. Spoon generous amounts of spicy tomato sauce over the top. Finish with a big handful of crispy onions and garnish with chopped parsley and lemon wedges if desired.
  8. Serve: Koshari is best enjoyed warm, with extra hot sauce or lemon on the side for those who like a zesty punch.

Notes

Prepare the spicy tomato sauce ahead of time for better flavor. Fry onions carefully to avoid burning; fry in small batches and keep oil temperature steady. Rinse lentils and rice well to improve texture. Mix components just before serving to preserve textures. For gluten-free, omit or substitute pasta with gluten-free varieties.

Nutrition

Keywords: Koshari, Egyptian recipe, spicy tomato sauce, lentils, rice, pasta, vegan, gluten-free option, crispy onions, Middle Eastern cuisine

Find it online: https://tomyumy.com/flavorful-egyptian-koshari-recipe-with-easy-spicy-tomato-sauce/