Koshary

1. Cook the Lentils:

1. Rinse the lentils and boil them in 3 cups of water with a pinch of salt.
2. Cook for about 20-25 minutes until tender but not mushy. Drain and set aside.

2. Cook the Rice:

1. Rinse the rice thoroughly.
2. In a medium pot, heat 1 tablespoon of oil and add the rice.
3. Add 1 1/2 cups of water and a pinch of salt. Bring to a boil, then cover and simmer for 15-20 minutes until fully cooked. Set aside.

3. Cook the Pasta:

1. Boil the pasta in salted water until al dente.
2. Drain and toss with a little oil to prevent sticking. Set aside.

4. Prepare the Tomato Sauce:

1. Heat 2 tablespoons of oil in a saucepan over medium heat.
2. Add the minced garlic and chopped onion. Sauté until fragrant.
3. Stir in the tomato purée, cumin, paprika, and chili powder.
4. Add the vinegar, salt, and pepper. Simmer for 10-15 minutes until thickened.

5. Make Crispy Onions:

1. Toss the sliced onions in flour, shaking off excess.
2. Heat a generous amount of oil in a skillet over medium heat.
3. Fry the onions in batches until golden brown and crispy. Drain on paper towels.

6. Assemble the Koshary:

1. In a large serving dish, layer the cooked rice, lentils, and pasta.
2. Top with chickpeas and drizzle generously with the tomato sauce.
3. Sprinkle the crispy fried onions on top.

7. Serve:

Serve warm with optional chili vinegar sauce or hot sauce for extra heat.

Enjoy your homemade Koshary! 🎉