Name: Egyptian Koshari
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Egyptian
Ingredients: 1 cup brown lentils; 2 cups short-grain rice; 8 ounces elbow pasta; 8 ounces spaghetti; 2 cans chickpeas, drained; 3 large onions, sliced; 6 tablespoons flour; 4 tablespoons oil; 2 pounds tomatoes, blended; 3 tablespoons tomato paste; 3 tablespoons white vinegar; 6 garlic cloves, minced; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon chili flakes; 1 teaspoon salt; 1 teaspoon black pepper; Oil for frying

Why You’ll Love This Recipe

I love this recipe because it turns simple pantry ingredients into a full, satisfying meal. The lentils and rice make it hearty, the pasta adds comfort, the chickpeas bring extra texture, and the tomato vinegar sauce gives every bite a bright, spicy flavor.

I also like that Egyptian Koshari is naturally plant-based, making it a great dinner for family meals, meal prep, or anyone who enjoys bold Middle Eastern-inspired flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup brown lentils

2 cups short-grain rice

8 ounces elbow pasta

8 ounces spaghetti

2 cans chickpeas, drained

3 large onions, sliced

6 tablespoons flour

4 tablespoons oil

2 pounds tomatoes, blended

3 tablespoons tomato paste

1 teaspoon cumin

1 teaspoon coriander

3 tablespoons white vinegar

1 teaspoon chili flakes

6 garlic cloves, minced

1 teaspoon salt

1 teaspoon black pepper

Oil for frying

Directions

I toss the sliced onions with flour, then fry them in hot oil until they turn golden and crisp. Then I drain them well and set them aside.

I cook the pasta in salted boiling water until tender, then drain it.

Then I simmer the lentils until partly tender, then add the rice, water, salt, and pepper. I cover the pot and cook until the rice is fluffy.

I warm the chickpeas with cumin and a splash of water for about 5 minutes.

Next I sauté the garlic with chili flakes, tomato paste, and vinegar. Then I add the blended tomatoes, cumin, coriander, salt, and pepper. Then I simmer the sauce for 10 minutes.

I layer the lentil rice, pasta, chickpeas, tomato sauce, and crispy onions. I serve the koshari warm.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 8 servings

Calories: 528 kcal per serving

Variations

I sometimes add extra chili flakes when I want the sauce spicier. I also like adding more vinegar for a sharper tomato sauce.

For a lighter version, I reduce the amount of fried onions and use a smaller portion of pasta. For extra protein, I add more chickpeas or lentils.

Storage/Reheating

I store the lentil rice, pasta, chickpeas, sauce, and crispy onions separately when possible. This keeps the onions from getting soft.

I refrigerate leftovers in airtight containers for up to 4 days. To reheat, I warm the rice, pasta, chickpeas, and sauce in the microwave or on the stovetop, then add the crispy onions right before serving.

Related Recipes:

Lentil and Sweet Potato Breakfast Bowl

FAQs

Can I make Egyptian Koshari ahead of time?

Yes, I can make the lentil rice, pasta, chickpeas, and sauce ahead of time. I keep the crispy onions separate until serving.

Is Egyptian Koshari vegan?

Yes, I make this recipe with lentils, rice, pasta, chickpeas, tomatoes, spices, and onions, so it is naturally vegan.

Can I make the tomato sauce less spicy?

Yes, I reduce or skip the chili flakes when I want a milder sauce.

What type of rice works best?

I like using short-grain rice because it gives the lentil rice a soft, hearty texture.

How do I keep the onions crispy?

I drain the fried onions well and store them separately from the sauce and rice until I am ready to serve.

Conclusion

Egyptian Koshari is one of my favorite comfort meals because it is hearty, flavorful, and made with simple ingredients. I love how the lentil rice, pasta, chickpeas, tangy tomato sauce, and crispy onions come together in one warm and satisfying dish.

📖 Recipe: