Delightful Egyptian Vegan Kushari: A Taste of the Pharaohs

Allergens

Wheat (macaroni)

Ingredients

• 1 cup brown rice
• 1 cup lentils
• 1 cup elbow macaroni
• 1/2 cup red lentil paste (homemade or store
• bought)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 cup olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. a. In a medium saucepan, cook the brown rice according to package instructions. Set aside. b. In another saucepan, cook the lentils according to package instructions. Drain and set aside. c. Cook the elbow macaroni according to package instructions. Drain and rinse with cold water. Set aside. d. In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add onions and garlic, sautéing until softened and fragrant. e. Stir in the tomato paste, ground cumin, and ground cinnamon, cooking for another minute to allow flavors to meld. f. Gently fold in the cooked rice, lentils, and macaroni, mixing well to combine. Season with salt and pepper to taste. Cook for 2 3 minutes more, allowing flavors to marry. g. Serve hot, garnished with chopped fresh parsley.

Chef’s Insight

The combination of textures and flavors in this dish is truly a delightful experience for your taste buds.

Notes

This recipe is vegan, but the traditional version often includes fried onions for garnish. Adjust as needed for dietary preferences.