Egyptian Koshari
Egypt's national street food — a joyful mound of rice, lentils, and pasta topped with spiced tomato sauce and crispy fried onions. Vegan, filling, and incredibly cheap.
By Palate Palace Kitchen
About This Recipe
Egyptian Koshari is a beloved, budget-friendly staple that serves as a satisfying centerpiece for a hearty vegan dinner. This comforting dish brings together a unique combination of tender brown lentils, fluffy rice, and short pasta shapes. The beauty of this preparation lies in its layered textures and the contrast between the earthy grains and its signature toppings, making it an excellent option for batch-cooking and meal prep.
The true magic of this recipe comes from the clever use of a single cooking fat. By frying the thinly sliced onions first until they are deeply golden and crispy, you create a flavorful, sweet garnish while simultaneously infusing the cooking oil. Using this same reserved onion-infused oil to sauté the garlic and cumin builds a rich, aromatic base for the tomato sauce, which is finished with a splash of white vinegar for a bright, tangy contrast.
To ensure the best results, cook the rice, pasta, and lentils in separate pots so that each component reaches its ideal texture without becoming mushy. If you want to customize the dish, you can easily swap the elbow macaroni for another small pasta shape like ditalini.
This high-protein, dairy-free meal is best enjoyed warm, assembled in individual bowls just before serving. Layer the grains and pasta first, ladle the warm, spiced tomato sauce generously over the top, and crown each portion with a handful of the crispy fried onions. Leftover components can be stored separately in the refrigerator and reheated before assembly.
Ingredients
- 1 cup Brown lentils
- 1 cup Rice
- 1 cup Short pasta (elbows)
- 2 Onions, thinly sliced
- 2 cups Crushed tomatoes
- 3 cloves Garlic, minced
- 1 tbsp Ground cumin
- 2 tbsp White vinegar
- 4 tbsp Vegetable oil
- Salt and pepper
Instructions
- 1
Simmer the lentils until tender, about 20 minutes; cook the rice and pasta separately.
20 min
- 2
Fry the sliced onions in oil until deep golden and crisp; set aside, reserving some oil.
10 min
- 3
In the reserved oil, cook garlic and cumin, add crushed tomatoes and vinegar, and simmer into a tangy sauce.
10 min
- 4
Layer rice, lentils, and pasta in bowls, ladle over the tomato sauce, and crown with crispy onions.
3 min
Nutrition Facts
410
kcal
Calories
15
g
Protein
72
g
Carbs
8
g
Fat
10
g
Fiber
380
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
Key Ingredients
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