Greek Inspired Koshari Bowl

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1 cup (250 mL) garlic, thinly sliced
• 2 cups (500 mL) split red lentils, oven roasted*
• 3 Tbsp + 2 tsp (55 mL) fresh oregano, minced
• 2 ½ cups (625 mL) brown rice, cooked
• 5 cups (1.25 L) whole red lentils, cooked
• 2 ½ cups (625 mL) whole wheat macaroni, cooked
• 5 cups (1.25 L) arrabiata pasta sauce
• 2 tsp (10 mL) black pepper
• 1 Tbsp (15 mL) fresh parsley, minced
• 6 cups (1.5 L) eggplant, cooked, small diced
• 1 cup (250 mL) cherry tomatoes, halved
• 3 cups (750 mL) yellow bell pepper, roasted, julienned