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Mediterranean Diet Recipes: Egyptian Lentils with Rice and Pasta

Egyptian Lentils with Rice and Pasta (Koshari)

Koula Barydakis
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 650 kcal

Ingredients
  

  • 1 cup dry lentils
  • 1 cup dry basmati rice
  • 1 cup spaghetti, broken into small pieces
  • 2 small onions, grated
  • 4 cloves garlic, pressed
  • 1/2 cup extra virgin olive oil 
  • 1 pound tomatoes, grated
  • 1/4 tsp red chili pepper flakes (optional)
  • salt and pepper, to taste

For Crispy Onion Topping:

  • 1/2 cup extra virgin olive oil for frying
  • 1 large onion cut into rings
  • 1/4 cup all purpose flour

Instructions
 

  • Boil lentils and a dash of salt in water for 30 minutes. Drain and set aside.
  • Cook rice in a pot with a dash of salt in 2 cups water for approximately 15 minutes. Once rice is cooked, cover the pot with a tea towel.
  • Boil spaghetti with a dash of salt according to package directions. Mix with a Tablespoon of oil and cover the pot.
  • In another pot, add olive oil, onions and garlic, saute 2 minutes, add chopped tomatoes, pepper flakes, salt and pepper and mix well. Add salt and pepper to taste and simmer for 15 minutes.
  • Gently mix together lentils, rice and spaghetti. Serve with a dollop of the tomato sauce.
  • For Crispy Onion Topping:
  • Heat the olive oil to medium high heat.
  • Toss onion rings in flour and shake off excess.
  • Fry until crispy, about 15 to 20 minutes. Drain on paper towels, salt lightly (if desired) and then top lentil dish with crispy onions.

Nutrition

Calories: 650kcalCarbohydrates: 85gProtein: 17gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gSodium: 14mgPotassium: 694mgFiber: 13gSugar: 6gVitamin A: 668IUVitamin C: 16mgCalcium: 58mgIron: 4mg
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