Delightful Egyptian Vegetarian Brunch – Egyptian Lentil Kushari with Mint Chutney

Allergens

None, unless using store-bought tomato sauce (check for allergens)

Ingredients

• 1 cup brown lentils, rinsed and drained
• 2 cups long
• grain rice, uncooked
• 2 cups vermicelli pasta, broken into 2
• inch pieces
• 4 cups water
• 1 tablespoon salt
• 1/2 cup tomato sauce
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Fresh mint leaves, for garnish
• Fresh parsley leaves, for garnish
• Mint Chutney (recipe below) Mint Chutney Ingredients:
• 1 cup fresh mint leaves
• 2 cups water
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 teaspoon salt

Instructions

1. Cook lentils in boiling water with salt for 30 minutes or until tender but not mushy. Drain and set aside. In a separate pot, bring rice and vermicelli to a boil, then reduce heat to low and cover. Cook for 15 minutes, until tender and all liquid is absorbed. Fluff with a fork. Combine cooked lentils, rice, and pasta in a large bowl. Mix well. Heat olive oil in a saucepan over medium heat. Add cumin, coriander, black pepper, cinnamon, and cloves. Cook for 1 minute until fragrant. Pour tomato sauce into the spice mixture and stir to combine. Pour the sauce over the lentil mixture, mixing well. Serve kushari hot, garnished with mint and parsley leaves, alongside a generous dollop of Mint Chutney.

Chef’s Insight

The combination of textures and flavors in this Egyptian Lentil Kushari creates an unforgettable brunch experience.

Notes

You can adjust the spice level according to personal preference.