Delectable Egyptian Vegan Koshari: A Mouthwatering Sensation

Allergens

None

Ingredients

• 1 cup brown lentils, rinsed and drained
• 1 cup basmati rice, rinsed and drained
• 1 cup elbow pasta, uncooked
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup tomato paste
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped parsley
• 1/4 cup golden raisins
• 1/4 cup toasted pine nuts

Instructions

1. In a large saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and set aside.
2. In another saucepan, cook rice according to package instructions, then set aside.
3. Cook pasta according to package instructions, drain, and rinse under cold water. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened and fragrant, about 5 minutes.
5. Stir in diced tomatoes, cumin, paprika, salt, pepper, tomato paste, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
6. In a large serving bowl, combine cooked lentils, rice, pasta, and tomato sauce. Mix well and adjust seasoning as needed. Garnish with parsley, golden raisins, and toasted pine nuts.

Chef’s Insight

This veganized version of Koshari still captures the essence of the original dish while offering a healthier, plant-based option.

Notes

Feel free to adjust the amounts of spices and seasonings to suit your taste preferences.