Gluten-Free Egyptian Koshari with Lentils and Rice
A wholesome and hearty Gluten-Free Egyptian Koshari made with lentils, rice, and topped with a rich tomato sauce for a comforting meal.
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.
Notes
Feel free to adjust the spices according to your taste.
You can substitute brown rice with white rice for a quicker cooking time.
For more heat, add cayenne pepper to the tomato sauce.