Koshari Recipe (Egyptian Lentils, Pasta, and Rice)

Name: Koshari Recipe (Egyptian Lentils, Pasta, and Rice)
Total time: 30 min
Ingredients: 2 Tbsp. vegetable oil, divided; 2 medium yellow onions, finely chopped (about 2 cups); 2 tsp. fine sea salt, divided, plus more; ¼ cup tomato paste; 2 tsp. ground cumin; 1 tsp. Aleppo pepper; ½ tsp. freshly ground black pepper; One 28-oz. can whole tomatoes in their juices, coarsely chopped; 5 garlic cloves, finely chopped; 3 Tbsp. distilled white vinegar; 2 medium yellow onions, thinly sliced; ½ cup vegetable oil; ½ cup beluga lentils; Fine sea salt; One 15-oz. can chickpeas, drained and rinsed; 1 lime, halved; 2 Tbsp. vegetable oil; ½ medium yellow onion, finely chopped (about ½ cup); ⅔ cup vermicelli pasta; 1½ cups medium-grain rice; 1 tsp. fine sea salt; ½ tsp. Aleppo pepper; 1 cup elbow macaroni, cooked according to package instructions until al dente (optional); Store-bought fried onions or shallots (optional); 2 Tbsp. chopped parsley

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A mix of lentils, pasta, and rice is simmered with tomato and garlic in this classic Egyptian comfort food.

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Ingredients

2 Tbsp. vegetable oil, divided
2 medium yellow onions, finely chopped (about 2 cups)
2 tsp. fine sea salt, divided, plus more
¼ cup tomato paste
2 tsp. ground cumin
1 tsp. Aleppo pepper
½ tsp. freshly ground black pepper
One 28-oz. can whole tomatoes in their juices, coarsely chopped
5 garlic cloves, finely chopped
3 Tbsp. distilled white vinegar
2 medium yellow onions, thinly sliced
½ cup vegetable oil
½ cup beluga lentils
Fine sea salt
One 15-oz. can chickpeas, drained and rinsed
1 lime, halved
2 Tbsp. vegetable oil
½ medium yellow onion, finely chopped (about ½ cup)
⅔ cup vermicelli pasta
1½ cups medium-grain rice
1 tsp. fine sea salt
½ tsp. Aleppo pepper
1 cup elbow macaroni, cooked according to package instructions until al dente (optional)
Store-bought fried onions or shallots (optional)
2 Tbsp. chopped parsley