Vegan Egyptian Kushari: A Flavorful and Nutritious Twist on an Ancient Dish

Allergens

N/A

Ingredients

• 1 cup long
• grain rice (uncooked)
• 1 cup macaroni (uncooked)
• 1 cup lentils (uncooked, green or brown)
• 1 cup chickpeas (canned, drained and rinsed)
• 2 tablespoons tomato paste
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• Crushed red pepper flakes (optional)

Instructions

1. In a large pot, bring 2 cups of water to a boil. Add the rice and cook for 5 minutes, then drain and set aside.
2. In another pot, bring 2 cups of water to a boil. Add the macaroni and cook for 5 minutes, then drain and set aside.
3. Rinse the lentils under cold water and drain. In a medium saucepan, combine the lentils with the vegetable broth, tomato paste, onion, garlic, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 30 minutes or until the lentils are cooked through.
4. In a large bowl, combine the cooked rice, macaroni, chickpeas, and cooked lentils mixture. Stir in the olive oil and lemon juice, then season with salt and pepper to taste. Garnish with chopped parsley and crushed red pepper flakes if desired.
5. Serve immediately and enjoy your vegan Egyptian Kushari!

Chef’s Insight

The combination of rice, macaroni, lentils, and chickpeas in this recipe creates a perfect balance of flavors and textures, making it both satisfying and delicious.

Notes

Feel free to add more vegetables or adjust the spices to suit your taste preferences.