Best Koshary Rice Lentils And Pasta In Tomato Garlic Sauce Recipes

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KOSHARI RECIPE



Koshari Recipe image

Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy!

Provided by The Mediterranean Dish

Categories     Vegetarian

Time 1h22m

Number Of Ingredients 20

1 large onion, sliced into thin rings
Salt
1/3 cup all-purpose flour
1/2 cup cooking oil
Cooking oil
1 small onion, grated
4 garlic cloves, minced
1 tsp ground coriander
1/2 -1 tsp crushed red pepper flakes (optional)
1 can 28-oz tomato sauce
Salt and pepper
1-2 tbsp distilled white vinegar
1 1/2 cup brown lentils, picked over and well-rinsed
1 1/2 cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
1/2 tsp each salt and pepper
1/2 tsp coriander
2 cups elbow pasta
Cooking oil
Water
1 15-oz can chickpeas, rinsed, drained and warmed

Steps:

  • Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
  • In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).
  • In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
  • Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
  • Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
  • Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
  • Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
  • Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
  • Cover the chickpeas and warm in the microwave briefly before serving.
  • To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and 1/2 of the tomato sauce, then the chickpeas, and finally 1/2 of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg

EGYPTIAN KOSHARI RECIPE (THE BEST I'VE HAD)



Egyptian Koshari Recipe (The Best I've Had) image

Koshari is a hearty vegan meal of lentil rice, chickpeas, spicy vinegar tomato sauce, pasta, and fried onions. This Egyptian koshari recipe is authentic and perfect for meal prepping.

Provided by Lilian B.

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 20

4 medium onions (about 1.5 lbs)
1 cup dried chickpeas (or 2 - 15 ounce cans of chickpeas)** See note 3
1/2 bag of 1 lb spaghetti
1/2 bag of 1 lb elbow pasta
1 cup dried brown lentils
2 cups dry Calrose rice (or short-grain rice) **See note 4
8 whole tomatoes (about 2 lbs or 1 kg in weight)
2 tbsp tomato paste
9 garlic cloves
1 bell pepper (size of a clenched fist)
2 tbsp white vinegar
ground cumin
ground coriander
2 limes
oil for frying (preferably sunflower oil)** See note 5
flour (to toss the onions in prior to frying)
salt and pepper to taste
1/2 tsp sugar
chili flakes or cayenne powder (optional)
1 spicy chili (optional)

Steps:

  • Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.
  • See note 3 if using canned chickpeas. Boil 1 cup of dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water.
  • Add fresh water and 1/2 tbsp of cumin. Boil chickpeas a second time for another 30 minutes.
  • Once chickpeas are cooked, squeeze 1/2 of a lime over chickpeas.
  • Chop 2 medium onions into circles. Mix with flour and set aside for 30 minutes prior to frying.
  • Fry in oil, preferrably sunflower oil. Using a frying spatula, remove the onions from the oil. Set onto a paper towel and set aside.
  • Keep the sunflower oil to use some of it in other parts of the recipe.
  • Blend 3 tomatoes, 1 bell pepper, 1/2 medium onion, and 3 garlic cloves in the food processor.
  • If you would like a spicy sauce, add 1 spicy pepper.
  • Add 1/2 tsp of ground cumin, 1/2 tsp of ground coriander, 1 tbsp of oil (from the fried onions), salt, and pepper. Add juice from 1 lime.
  • Blend and set aside.
  • Blend 1.5 medium onions in a food processor.
  • In a high-rimmed stovetop pot, add 2 tbsp of oil (from the fried onions). Cook the onions on medium heat for about 15 minutes.
  • Add the brown lentils (these will be about 2.25 cups after being soaked) and 3 cups of water. Bring to a boil. Boil for 5 minutes.
  • Turn down heat to medium-low. Add 2 cups of dry rice and 1 more cup of water.
  • Add salt and pepper. Mix the koshari rice and cover.
  • Continue to cook on medium-low heat covered until the rice has finished cooking (about 12 minutes).
  • Turn off the stove and allow the rice to rest covered for 5 minutes.
  • Boil water and add about 1 tbsp of salt.
  • Break the spaghetti pasta in half, then break the half again making quarter-size sections of spaghetti. Break about 15 spaghetti noodles at the same time.
  • Add the spaghetti pasta and elbow pasta to the boiling water.
  • Cook the pasta until desired firmness.
  • Drain the pasta and set it aside.
  • Blend 5 medium tomatoes in a blender. Strain tomatoes into a bowl.
  • Fry 2 tbsp of oil (or ghee) with 1 tsp chili flakes (or chili powder) for 30 seconds then add 5 minced garlic cloves.
  • Add 2 tbsp of tomato paste and 2 tbsp of vinegar for about 30 seconds before adding the blended tomatoes.
  • Add 1 tsp of cumin, 1 tsp of coriander, 1 tsp of salt, 1/2 tsp sugar, and 1 tsp of ground pepper.
  • Boil for about 10 minutes.

Nutrition Facts : ServingSize 3 cups, Calories 528 calories, Sugar 6 g, Sodium 161 mg, Fat 12 g, SaturatedFat 2 g, UnsaturatedFat 10 g, TransFat 0 g, Carbohydrate 90 g, Fiber 28 g, Protein 58 g, Cholesterol 0 mg

EGYPTIAN KOSHARI



Egyptian Koshari image

Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture.

Provided by Liz York

Categories     World Cuisine Recipes     African     North African     Egyptian

Time 1h

Yield 4

Number Of Ingredients 10

¾ cup brown lentils
4 cups water
¾ cup uncooked long grain rice
1 cup elbow macaroni
2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, minced
1 (15.5 ounce) can diced tomatoes
¼ teaspoon red pepper flakes, or to taste
salt and pepper to taste

Steps:

  • Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
  • Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
  • In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 80.7 g, Fat 7.9 g, Fiber 14.6 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 186.5 mg, Sugar 7.4 g

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