With ingredients prepped, it still took a little over an hour to make and used every burner on the stove. I love lentils. I used regular brown lentils. Doubled the onions! Mmmm. A interesting way to use standard pantry items.
Koshari, a classic Egyptian street food, is a starch-lover's dream: Rice, pasta, and legumes are crowned with a spicy-sweet tomato sauce and creamy caramelized onions.
Yield: 8 servings (serving size: 3/4 cup lentil mixture, 1/3 cup sauce, and 2 tablespoons onion mixture)
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Amount per serving
- Calories: 292
- Fat: 7.7g
- Saturated fat: 1g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 0.8g
- Protein: 10.2g
- Carbohydrate: 47.5g
- Fiber: 7.6g
- Cholesterol: 0.0mg
- Iron: 3mg
- Sodium: 569mg
- Calcium: 53mg
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped onion
- 1 1/2 tablespoons minced garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 3 tablespoons extra-virgin olive oil
- 3 cups thinly sliced onion
- 1/2 cup uncooked vermicelli, broken into 1-inch pieces
- 5 cups water
- 1 1/4 cups dried lentils or yellow split peas
- 2 1/2 cups hot cooked long-grain rice
- 1 teaspoon sea salt
- 1. To prepare sauce, heat 1 tablespoon oil in a large saucepan over medium heat. Add chopped onion to pan, and cook for 15 minutes or until golden, stirring occasionally. Add garlic; cook for 2 minutes. Stir in 1/2 teaspoon salt, peppers, and tomatoes; cook 10 minutes or until slightly thick. Transfer tomato mixture to a food processor; process 1 minute or until smooth. Keep warm. Wipe skillet dry with paper towels.
- 2. To prepare koshari, heat 3 tablespoons oil in pan over medium heat. Add sliced onion; cook 15 minutes or until deep golden brown, stirring frequently. Remove onion with a slotted spoon to several layers of paper towels; set aside. Return pan to medium heat. Add vermicelli; sauté 2 minutes or until golden brown, stirring frequently. Set aside.
- 3. Combine 5 cups water and lentils in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove from heat; add vermicelli, stirring well to combine. Wrap a clean kitchen towel around lid, and cover lentil mixture; let stand for 10 minutes or until vermicelli is tender. Add rice and 1 teaspoon salt to lentil mixture; fluff with a fork. Serve immediately with sauce and onions.
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