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Crispy Lentil & Sweet Potato Stew — Crispy Lentil & Kumara Pumpkin Stew - Koshari Kumara

Egyptian koshari layers of brown lentils, rice, and macaroni topped with roasted New Zealand kumara and butternut pumpkin, crowned with crispy fried onions, sharp garlic-vinegar dakka, and sumac.

Not rated yet Fusion Kitchen
Serves 2 servings · 2 adults, 0 over 10, 0 under 10
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
🥂Marlborough Sauvignon Blanc 🥤Egyptian Tamr Hindi

Categories

Shop Nearby · 15km

Nutrition per Serving

880 Calories
28g Protein
24g Fat
148g Carbs
22g Sugar
20g Fiber
980mg Sodium
0mg Chol

Ingredients

For 2 servings

600g (21.2 oz)
400g (14.1 oz)
120g (4.2 oz)
120g (4.2 oz)
80g (2.8 oz)
4
10
2
6 tbsp
2 tsp
1 tsp
1 tsp
0.5 tsp
2 tsp
0.5 tsp
90ml (6 tbsp)
150ml (2/3 cup)
1000ml (4 cup)
1 tsp
10g (small handful)

Instructions

1

Prep

Peel and cut kumara and pumpkin into 3cm chunks. Slice 2 onions into thin rings for frying. Dice the remaining 2 onions for the sauce. Mince garlic. Dice the Roma tomatoes. Preheat oven to 425F.

2

Roast

Toss kumara and pumpkin with 1/4 cup olive oil, smoked paprika, 1 tsp salt, and pepper on two sheet pans in a single layer. Roast 25-30 minutes turning once, until edges blacken and centers turn caramel-soft.

3

Boil

Bring 600ml water to a boil in a medium pot. Add lentils and simmer uncovered 18-20 minutes until tender but holding shape. Drain and set aside. In a separate medium pot, cook rice in 240ml salted water covered over lowest heat 15-17 minutes. In a third medium pot, boil macaroni 8 minutes and drain.

4

Fry

Heat 1/4 cup olive oil in a medium skillet over medium-high 60 seconds. Add onion rings and fry 7-8 minutes turning often, until deep mahogany and crisp. Drain on paper towels and salt lightly.

5

Build 1

In the same skillet with 1 tbsp residual oil, add diced onions and cook 4 minutes until soft. Stir in garlic, diced tomatoes, tomato paste, cumin, coriander, red pepper flakes, and remaining 1 tsp salt 90 seconds until fragrant. Pour in 160ml water and 3 tbsp vinegar and simmer 6-7 minutes until the sauce thickens.

6

Plate

Whisk remaining 3 tbsp vinegar with 4 minced garlic cloves and 2 tbsp water in a small bowl for dakka. Layer lentils, rice, and macaroni in two wide bowls. Pile roasted kumara and pumpkin on top. Spoon hot tomato sauce across the grains, drizzle dakka over the vegetables, scatter crispy fried onions generously, dust with sumac, and finish with parsley.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.

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Cooking For
Adults 18 and over
2
Kids > 10 75% portion size
0
Kids < 10 50% portion size
0

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