Hey foodie friends! Ready to experience something truly tasty? Let’s dive into this Gluten-Free Egyptian Koshari with Lentils and Rice!
This hearty dish combines delicious lentils, rice, and spices to create a meal that’s not just easy to whip up but also super satisfying. It’s the ultimate comfort food you can customize with your favorite toppings like crispy onions, spicy tomato sauce, or even chickpeas for that extra protein boost. Plus, it’s gluten-free, making it perfect for our friends who need to avoid gluten but still crave something filling.
If you’re wondering how to make this iconic Egyptian dish at home, you’ve come to the right place. Trust me—you’re going to love it!
Serving and Pairing Suggestions
When it comes to serving, this Koshari is all about sharing and pairing! Serve it up in generous bowls topped with crispy fried onions, a drizzle of tahini, or a spicy harissa sauce if you’re feeling bold.
It pairs really well with a refreshing Vegan Tofu Scramble for a complete meal or you can go lighter with a Spinach and Pomegranate Salad for balance. Feeling adventurous? How about some homemade Watermelon Agua Fresca on the side to cool things down?
Tips and Notes
- Ingredient Substitution: If you can’t find Egyptian rice, feel free to use any short-grain rice like Arborio or sushi rice.
- Cook in Batches: Making Koshari is even easier if you cook the lentils and rice the day before and just combine them when you’re ready to eat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stove with a splash of water to keep it moist.
Ready to give this Egyptian Koshari with Lentils and Rice a try? Dive in and let me know how it turns out! It’s time to bring some fabulous Egyptian vibes to your kitchen.
Gluten-Free Egyptian Koshari with Lentils and Rice
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Colander
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
Ingredients
- 1 cup lentils - soaked for 30 minutes
- 1 cup long-grain rice - rinsed
- 1 large onion - sliced
- 2 cloves garlic - minced
- 1 tablespoon olive oil - for sautéing
- 1 can 15 oz crushed tomatoes - for sauce
- 1 tablespoon ground cumin - for flavor
- Salt to taste
- Pepper to taste
- 1 teaspoon paprika - for color
Instructions
- In a pot, cook the lentils in boiling water for about 20 minutes until tender. Drain and set aside.
- In the same pot, add rice to 2 cups of water. Bring to a boil, then lower the heat and cover. Cook for 15-20 minutes until water is absorbed.
- In a medium saucepan, heat olive oil over medium heat. Sauté onions until golden brown, then add garlic and cook for another minute.
- Add crushed tomatoes, cumin, paprika, salt, and pepper to the saucepan. Simmer for 10 minutes.
- In serving bowls, layer the rice, lentils, and top with the tomato sauce and sautéed onions.