KOSHARI DELUXE

Steps:

• Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate.
• TOMATO SALSA: lightly sautè the chopped onion in the olive oil on medium heat. Add the garlic and cook another minute to avoid burning.
• Place the mixture in a food processor or blender along with the tomatoes. Puree to desired consistency.
• Place the salsa mixture back in the pan. Stir in the cumin and season to taste with salt and pepper.
• Simmer, covered about 15 minutes. Set salsa aside to cool to room temperature.
• GREEN CHILI VINAIGRETTE: Combine all ingredients and stir well.
• KOSHARI: In a large pot of boiling salted water, cook the lentils until very tender. Drain well.
• Heat up the olive oil in a large pan on medium heat and brown the fideo vermicelli and rice, stirring well to coat with the oil. Reduce heat if necessary to avoid burning.
• Pour in 1 3/4 cups water (or vegie broth or chicken broth) and add salt to taste.
• Reduce heat, cover and simmer until tender for about 20 minutes.
• Meanwhile, cook the slivered onions in 2-4 tablespoons of olive oil until the onions are caramelized a dark golden brown and crisp. Remove from heat and set aside.
• To serve, place the rice/fideo vermicelli mixture on a large serving platter. Another option: the rice/fideo/lentils can be combined then arranged on the platter.
• Spoon the drained, cooked lentils around the rice. Top the rice with the caramelized onion and garnish with fresh chopped cilantro.
• Transfer the spicy tomato sauce and green chili vinaigrette into separate bowls.
• Each person spoons some of the spicy tomato sauce and green chili vinaigrette onto their serving of rice/lentils.
• Servings are estimated.