Egyptian Koshary


Serves 4 | Prep/cooking 15 mins
  • 1 tbsp vegetable oil
  • 2 finely chopped large onions
  • 4 crushed garlic cloves
  • ½ cup long-grain rice, rinsed and drained
  • 3 cups water
  • 2 cups cooked lentils
  • 1 tsp salt
  • ¼ tsp allspice
  • ¼ tsp black pepper
  • ½ tsp cumin
  • 1 cup macaroni shells

Red Sauce

  • 400g tomato sauce
  • ¼ cup water
  • 1 tsp salt
  • ¼ tsp allspice
  • ½ tsp hot pepper
  • 2 tbsp finely chopped parsley leaves

per serving

  • Energy 400 cal
  • Fat 5g
  • Protein 16g
  • Cholesterol 0
  • Carbohydrate 73g
  • Fiber 12g

Rich in fiber, folate and manganese and contains lycopene and tannins!


1. Heat oil, add onions and stir-fry until lightly browned.

2. Add garlic and stir for 1 minute.

3. Remove half of the onions and garlic.

4. Add rice and half of water to the onions and garlic in the pot. Bring to a boil, cover and simmer over low heat for 10 minutes.

5. Add lentils, seasoning, macaroni and remaining water, stir softly and simmer over low heat for 15 minutes.

6. In a separate pot, put the remaining quantity of onions and garlic.

7. Place over heat. Add all ingredients of the red sauce. Mix well. Bring to a boil over high heat. Cover and simmer over low heat until thick.

8. Divide into 4 equal-sized portions. Serve hot with the red sauce.

TIP If lentils were uncooked, start by boiling ¾ cup of dried lentils. It is preferable to use brown macaroni and brown rice because they are rich in fiber and vitamins.



No comments