Ingredients
- Koshari:
- 1¼ cups white rice
- 3 Tbsp. olive oil
- 3 cups thinly sliced onion
- ½ cup vermicelli, broken into 1" pieces
- 5 cups water
- 1¼ cups dried lentils
- ½ tsp. salt
- Sauce:
- 1 Tbsp. olive oil
- 1 cup finely chopped onion
- 1½ Tbsp. minced garlic
- ¼ tsp. salt
- ½ tsp. pepper
- ½ tsp. crushed red pepper
- 2 (14.5 oz.) cans diced tomatoes, undrained
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Instructions
- While rice is cooking, prepare the koshari. Heat oil in a pan over medium heat. Add sliced onion and cook until deep golden brown, stirring frequently (15 minutes). Remove onion with a slotted spoon and set aside.
- Return pan to medium heat. Add vermicelli and sauté until golden brown, stirring frequently (2 minutes). Set aside.
- Combine 5 cups water and lentils in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer until lentils are tender (30 minutes).
- While the lentils are cooking, prepare the sauce. Heat oil in a large saucepan over medium heat. Add onion and cook until golden, stirring occasionally (15 minutes). Add garlic and cook until fragrant (2 minutes).
- Stir in remaining sauce ingredients and cook until slightly thick (10 minutes).
- Transfer tomato mixture to a food processor and process until smooth (1 minute). Keep warm.
- Remove cooked lentils from heat and add vermicelli, stirring well to combine. Wrap a clean kitchen towel around the lid and cover the lentil mixture. Let stand until vermicelli is tender (10 minutes).
- Add rice and salt to lentil mixture and fluff with a fork. Serve immediately topped with sauce and onions.