Classic Egyptian Koshari

Name: Classic Egyptian Koshari
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: Israeli, Lebanese
Ingredients: 1 tsp Black Pepper; 0.25 tsp Cayenne Pepper; 4 whole Diced Tomatoes; 2.5 tsp Ground Cumin; 1 cup Lentils; 16 oz Macaroni; 2 cloves Minced Garlic; 5 whole Onion; 1 tsp Salt; 0.5 cup Tomato Paste; 1 tbsp Vegetable Oil; 3 cups Water; 2 cups White Rice; 3 tbsp White Vinegar

Dinner 🍽️Lunch 🥪 Israeli 🇮🇱Lebanese 🇱🇧 Low-Sodium Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food

Classic Egyptian Koshari layers fluffy rice, tender lentils, and macaroni under a tangy, cumin-scented tomato-vinegar sauce and plenty of caramelized onions. It’s hearty, comforting, and full of contrasting textures—perfect for a satisfying weeknight Dinner or a crowd-pleasing potluck dish. The warm spices and bright acidity make each bite balanced and memorable.

Prep15 mins
Cook1 hr 35 mins
Serves8
DifficultyMedium

1

Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in the rice and keep stirring until it is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
2

Fill a large pot with lightly salted water and bring it to a rolling boil over high heat. Stir in the macaroni and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still slightly firm, about 8 minutes. Drain well in a colander. Return the macaroni to the cooking pot, cover, and keep warm.
3

Soak the lentils for 30 minutes.
4

Drain and rinse; drain again.
5

Bring 2 cups water to a boil in a pot and stir in the lentils. Bring to a boil; cover and reduce heat to low. Simmer until the lentils are tender, 15 or 20 minutes. Stir in 1/2 teaspoon salt.
6

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they start to brown, 10 to 15 minutes. The onions should be a nicely caramelized brown. Add the garlic and cook for another minute. Remove from the pan and drain on a paper towel-lined plate.
7

Place half of the onion mixture into a saucepan. Stir in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil, then reduce heat to medium-low and simmer for about 12 minutes.
8

Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with the tomato sauce.