I just LOVE lentils. As much as I love lentils, I also love variety and cooking them the exact same way kinda gets boring after a while. So, I decided to look for new recipes when I stumbled upon koshari. It’s an Egyptian variation of Mjadarah and I like this one a bit more because I love everything tomato. This recipe is inspired by countless recipes I checked out online to make this dish the very first time. This is my take on koshari, and I hope you enjoy this as much as Mjadarah.

Preparation: 30 – 45 minutes
Servings: 4 big servings

Ingredients:

1 cup of brown lentils
1 cup of small elbow or mini macaronis
1 cup of white rice – your choice or round and short or long grain rice
4 medium sized onions

Sauce:
1 – 2 cups tomato sauce – I like Kirkland’s but you may use any other
1 tsp ground cumin
1 tsp coriander
squeezed lemon juice to your taste or white vinegar
hot chili flakes

Preparation:

Cook the rice as instructed on the package with salt and a bit of pepper
Cook small macaroni with salt until tender (about 15 minutes after boiling point)
Cook lentils in water for about 30 minutes or until tender
Cut onions à la julienne and sauté until slightly caramelized

Layer:

Lay a layer of cooked white rice
Lay a layer of small macaronis
Lay a layer of cooked and drained lentils
Cover with tomato sauce
Cover with caramelized onions
Garnish with parsley

And voila – sahha wa hana ( Arabic for bon appétit)