Middle Eastern · Dinner
Egyptian Mixed Rice with Pasta and Lentils
Egyptian koshari layers cooked white rice, elbow pasta and brown lentils under a garlicky tomato sauce, topped with crispy onions and a drizzle of vinegary chili sauce. This vegetarian staple combines carbohydrate-rich bases with tangy, sharp seasoning for a filling plant-based meal served warm.
$3
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
557Calories
21.2gProtein
9.6gFat
96.8gCarbs
8.1gSugar
15.9gFiber
744mgSodium
0mgChol
1.4gSat Fat
1078mgPotassium
102mgCalcium
9.4mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
vegan
high-fiber
mediterranean
all-time-classics
vegan
Instructions
1
Prep
Rinse brown lentils and white rice separately under cold running water until the water runs clear, about 1 minute each.
2
Simmer
Place lentils in a small saucepan with 1 cup water over medium-high heat, bring to a boil, then reduce to medium-low and simmer 18-20 minutes until tender but still holding their shape.
3
Boil
In separate small pots, cook rice in 2/3 cup water covered over medium heat for 15 minutes until fluffy, and cook elbow pasta in salted boiling water over high heat for 8-9 minutes until al dente.
4
Fry
Heat 2 tablespoons olive oil in a small skillet over medium heat, add onion, and fry 8-10 minutes, stirring occasionally, until deep golden brown and crisp.
5
Simmer
Warm 1 tablespoon olive oil over medium heat, add minced garlic and cook 30 seconds, then stir in canned tomatoes, tomato paste, cumin, chili powder, white wine vinegar and vegetable stock; simmer 10 minutes until thickened.
6
Mix
Stir red wine vinegar and hot sauce together to make chili sauce, then season both tomato sauce and chili sauce with salt and black pepper to taste.
7
Plate
Layer rice, pasta and lentils in a bowl, spoon tomato sauce over top, scatter crispy onions across surface, and serve warm with chili sauce alongside for drizzling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g brown lentils
- 130g130g white rice
- 110g110g elbow pasta
- 240g240g canned tomatoes
- 6 cloves6 cloves garlic
- 11 small onion (120g)
- 2 tbsp2 tbsp olive oil, plus extra for frying onions
- 2 tsp2 tsp white wine vinegar
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml vegetable stock
- 1 tsp1 tsp red wine vinegar
- 2 tsp2 tsp hot sauce
- salt, to taste
- black pepper, to taste
