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Author: Pavani
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Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Main Course
Cuisine: egyptian


For Koshari:

  • cups Rice Long grain rice Hot cooked
  • cup Lentils Split Peas Dried or Yellow
  • ¼ cup Vermicelli - broken into 1" pieces
  • 2 Onions - large, thinly sliced

For the Tomato Sauce:

  • ½ cup Onion - finely chopped
  • 2 cloves Garlic - finely minced
  • ¼ tsp Red Pepper Crushed
  • 14.5 oz . cans Tomatoes of Diced
  • to taste Salt Pepper &


  • Prepare the Tomato Sauce: Heat 2tsp extra virgin olive oil in a saucepan over medium heat, add the onion and cook till it turns golden, stirring occasionally, about 8~10 minutes. Add garlic and cook 1~2 minutes.
  • Stir in tomatoes along with their juice, salt, pepper and cook for 10 minutes or until slightly thick. Puree the tomato mixture using an immersion blender or the regular blender until smooth. Keep warm.
  • Prepare Caramelized Onions: Heat 2tbsp extra virgin olive oil in a pan over medium heat. Add the thinly sliced onions and cook for 12~15 minutes or until deep golden brown, stirring frequently. Remove onion with a slotted spoon onto paper towel lined plate; set aside.
  • Prepare Koshari: In the same pan, on medium heat, add vermicelli and saute for 2 minutes or until golden brown, stirring frequently. Set aside.
  • In a medium saucepan, combine 2½~3 cups of water and lentils; bring to a boil. Cover, reduce the heat to simmer and cook for 30 minutes or until the lentils are tender. Remove from heat, add vermicelli, stirring well to combine. Wrap a kitchen towel around lid, and cover lentil mixture; let stand for 10 minutes or until vermicelli is tender.
  • Add the cooked rice and salt to taste to the lentil mixture; fluff with fork.
  • Serve immediately with tomato sauce and caramelized onions.
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