Koshari

Ingredients

• 1 1/2 cups Brown Lentils
• 1 1/2 cups Rice
• 1/2 tsp Coriander
• 2 cups Macaroni
• Can Chickpeas
• 1 large Onion
• Sprinking Salt
• 1/2 cup Vegetable Oil

Directions

1. Step 1: Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
2. Step 2: Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.
3. Step 3: Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
4. Step 4: Cover the chickpeas and warm in the microwave briefly before serving.
5. Step 5: Make the crispy onion topping.
6. Step 6: Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
7. Step 7: In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).