Seed Oil Free Vegan Egyptian Koshari

Total time1 hr 25 min

Prep time25 min

Cook time1 hr

4.8

(9)

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Ingredients

6 servings

For the lentils and rice

1 cup brown or green lentils, rinsed
1 ½ cups long-grain white rice, rinsed
2 ¾ cups water
1 tsp salt
1 tbsp olive oil

For the pasta

8 oz elbow macaroni (dry)
1 tsp salt

For the crispy onions

2 large yellow onions, thinly sliced into half-rings
⅓ cup vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
¼ tsp salt

For the tomato sauce

1 can (28 oz) crushed tomatoes
4 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp salt

For the garlic vinegar dressing (dakka)

¼ cup white wine vinegar
¼ cup water
3 cloves garlic, minced
½ tsp ground cumin
¼ tsp salt

For serving

1 can (15 oz) chickpeas, drained and rinsed (optional)

Instructions

1
Bring a medium saucepan of water to a boil. Add the lentils and cook for 12 minutes, until just barely tender but not fully soft — they will finish cooking with the rice. Drain and set aside.
2
In the same medium saucepan, heat 1 tbsp olive oil over medium heat. Add the drained lentils and rinsed rice and stir to coat, about 30 seconds. Pour in 2 3/4 cups water and 1 tsp salt, bring to a boil, then reduce heat to low, cover tightly, and cook for 18 minutes, until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.

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