Koshari

Instructions

1- Cook the lentils.

2- Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat.

3- Reduce the heat to low and cook until lentils are just tender (15-17 minutes).

4- Drain from water and season with a little salt.

5- (Note: when the lentils are ready, they should not be fully cooked.

6- They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).

7- Now, for the rice.

8- Drain the rice from its soaking water.

9- Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander.

10- Cook for 3 minutes, stirring regularly.

11- 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).

12- Bring to a boil; the water should reduce a bit.

13- Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).

14- Keep covered and undisturbed for 5 minutes or so.

15- Now make the pasta.

16- 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.

17- Cook until the pasta is al dente.

18- Drain.

19- Cover the chickpeas and warm in the microwave briefly before serving.

20- Make the crispy onion topping.

21- Sprinkle the onion rings with salt, then toss them in the flour to coat.

22- Shake off excess flour.

23- 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.

24- Onions must be crispy, but not burned (15-20 minutes).