Vegan Egyptian Koshari
Koshari is one of Egypt's most beloved street foods, and this version is a full-on flavor event built entirely from pantry staples — no animal products required, because the dish never needed them in the first place. The base is a fragrant pilaf of brown lentils and long-grain white rice, layered with al dente elbow macaroni and a deeply spiced tomato sauce simmered with garlic, cumin, coriander, smoked paprika, and a whisper of cayenne. What really makes it sing is the finishing duo: shatteringly crispy caramelized onions and a bright, punchy garlic vinegar dressing that cuts right through the richness. Every component pulls its weight, and together they create something that feels indulgent and satisfying without a single ingredient that would raise a flag for anyone eating entirely plant-based. Optional chickpeas can be added for extra protein and texture, making it easy to scale up the heartiness depending on who's at the table. This recipe serves 6, so it's ideal for a weeknight batch cook or a casual dinner where you want to genuinely impress people without spending all day in the kitchen.
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Learn more →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
- 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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