Name: Hearty Egyptian Koshary (Vegan Street Food)
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Ingredients: 1 cups Brown or green lentils; 1 cups Short-grain rice; 1.5 cups Small elbow macaroni; 15 oz Canned chickpeas; 15 oz Canned diced tomatoes; 2 tbsp Tomato paste; 3 cloves Garlic cloves, minced; 1 tsp Cumin; 1 tsp Coriander; 0.5 tsp Red pepper flakes; 2 tbsp Olive oil; 0.5 cups White vinegar; 4 cloves Garlic cloves, minced; 0.25 cups Water; 0.5 tsp Cumin; 2 large Onions, thinly sliced; 2 tbsp All-purpose flour; 1 cup Vegetable oil; 0 to taste Salt and pepper

Hearty Egyptian Koshary (Vegan Street Food)

VeganComfort FoodDinner

Ingredients (19)

Ingredient	Qty	Cal	P	C	F
Brown or green lentils	1 cups	170	12g	29g	1g
Short-grain rice	1 cups	181	4g	38g	1g
Small elbow macaroni	1.5 cups	195	7g	39g	1g
Canned chickpeas	15 oz	94	5g	14g	2g
Canned diced tomatoes	15 oz	18	1g	4g	0g
Tomato paste	2 tbsp	7	0g	2g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Cumin	1 tsp	2	0g	0g	0g
Coriander	1 tsp	0	0g	0g	0g
Red pepper flakes	0.5 tsp	1	0g	0g	0g
Olive oil	2 tbsp	62	0g	0g	7g
White vinegar	0.5 cups	6	0g	0g	0g
Garlic cloves, minced	4 cloves	5	0g	1g	0g
Water	0.25 cups	0	0g	0g	0g
Cumin	0.5 tsp	1	0g	0g	0g
Onions, thinly sliced	2 large	30	1g	7g	0g
All-purpose flour	2 tbsp	14	0g	3g	0g
Vegetable oil	1 cup	482	0g	0g	55g
Salt and pepper	0 to taste	0	0g	0g	0g

Ingredients (19)

Ingredient	Qty	Cal	P	C	F
Brown or green lentils	1 cups	170	12g	29g	1g
Short-grain rice	1 cups	181	4g	38g	1g
Small elbow macaroni	1.5 cups	195	7g	39g	1g
Canned chickpeas	15 oz	94	5g	14g	2g
Canned diced tomatoes	15 oz	18	1g	4g	0g
Tomato paste	2 tbsp	7	0g	2g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Cumin	1 tsp	2	0g	0g	0g
Coriander	1 tsp	0	0g	0g	0g
Red pepper flakes	0.5 tsp	1	0g	0g	0g
Olive oil	2 tbsp	62	0g	0g	7g
White vinegar	0.5 cups	6	0g	0g	0g
Garlic cloves, minced	4 cloves	5	0g	1g	0g
Water	0.25 cups	0	0g	0g	0g
Cumin	0.5 tsp	1	0g	0g	0g
Onions, thinly sliced	2 large	30	1g	7g	0g
All-purpose flour	2 tbsp	14	0g	3g	0g
Vegetable oil	1 cup	482	0g	0g	55g
Salt and pepper	0 to taste	0	0g	0g	0g

Directions

Step 1
Cook lentils: Rinse lentils, place in a pot with 3 cups water. Bring to boil, reduce heat, simmer 20-25 min until tender. Drain.
Step 2
Cook rice: Rinse rice. Cook in a separate pot with 2 cups water (or vegetable broth) and a pinch of salt. Bring to boil, reduce heat, cover, simmer 15 min until water absorbed. Fluff.
Step 3
Cook macaroni: Boil macaroni according to package directions. Drain.
Step 4
Make tomato sauce: Heat olive oil in a saucepan. Sauté minced garlic until fragrant. Add diced tomatoes, tomato paste, cumin, coriander, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
Step 5
Make garlic vinegar (Daqqa): In a small bowl, whisk together white vinegar, minced garlic, water, and cumin.
Step 6
Make crispy onions: Toss thinly sliced onions with flour until coated. Heat vegetable oil in a pan over medium-high heat. Fry onions in batches until golden brown and crispy. Drain on paper towels.
Step 7
Assemble Koshary: Layer rice, then macaroni, then lentils in a bowl. Top with drained chickpeas.
Step 8
Generously spoon tomato sauce over the top. Drizzle with garlic vinegar and finish with a mound of crispy fried onions. Serve hot.