Egyptian Koshari Lentils Rice (Print Version)

A comforting layered dish featuring rice, lentils, pasta, spiced tomato sauce, and crispy onions.

# What to Use:

→ Grains & Legumes

01 - 1 cup medium-grain rice, rinsed
02 - 1 cup brown or green lentils, rinsed
03 - 1 cup small elbow macaroni or ditalini pasta
04 - 2 cups water (for rice)
05 - 3 cups water (for lentils)
06 - ½ teaspoon salt, divided

→ Tomato Sauce

07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 (15 oz) can crushed tomatoes
11 - 1 tablespoon tomato paste
12 - 1 teaspoon ground cumin
13 - ½ teaspoon ground coriander
14 - ½ teaspoon chili flakes (optional)
15 - 1 teaspoon sugar
16 - Salt and black pepper, to taste

→ Crispy Onions

17 - 2 large onions, thinly sliced
18 - ½ cup all-purpose flour
19 - ½ teaspoon salt
20 - Vegetable oil, for frying

→ Garnishes

21 - ¼ cup white vinegar
22 - 2 garlic cloves, minced
23 - ½ teaspoon chili flakes (optional)
24 - Chopped fresh parsley (optional)

# How to Prepare:

01 - Place lentils in a saucepan and cover with 3 cups of water. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until tender. Drain and set aside.
02 - Combine rinsed rice with 2 cups water and ¼ teaspoon salt in a separate pot. Bring to a boil, cover, reduce heat, and simmer for 15 to 18 minutes until cooked through. Fluff with a fork and set aside.
03 - Boil salted water in a large pot and cook macaroni until al dente. Drain and set aside.
04 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute. Stir in crushed tomatoes, tomato paste, cumin, coriander, chili flakes, sugar, salt, and black pepper. Simmer uncovered for 15 to 20 minutes until sauce thickens, stirring occasionally.
05 - Toss thinly sliced onions with flour and salt to coat evenly. Heat vegetable oil in a deep skillet over medium-high heat. Fry onions in batches until golden and crispy, about 5 to 7 minutes per batch. Drain on paper towels.
06 - Combine white vinegar, minced garlic, and chili flakes in a small bowl. Let the mixture rest for 10 minutes to develop flavor.
07 - Layer rice, lentils, and pasta in serving bowls or a large platter. Spoon generous amounts of tomato sauce on top, then add crispy fried onions. Drizzle with garlic vinegar if desired and garnish with fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It's vegan, hearty, and genuinely satisfying—no one notices what's missing.
  • The layered textures keep your spoon interesting: creamy lentils, fluffy rice, tender pasta, crispy onions.
  • You can make it all ahead and assemble when friends arrive, like a culinary magic trick.
02 -
  • Don't drain the lentils too early or let them get mushy—they're best when they still have a subtle firmness that contrasts with everything else.
  • The crispy onions are what separates good koshari from memorable koshari, so don't skip them or rush the frying.
  • The sauce needs those 15 to 20 minutes to concentrate and deepen; rushing it leaves it watery and one-dimensional.
03 -
  • Make extra sauce and keep it warm on the side; everyone wants more than you'd think, and it's better to have it available.
  • Toast your spices briefly in the hot oil before adding the onion to wake them up and deepen their flavor.
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