We ate the koshari with some wine my friend Kenny brought me back from Egypt. We expected it to be terrible, but it was actually reasonably drinkable.
1/2 cup lentils
1/2 cup basmati rice
1/2 cup dried elbow macaroni
1 medium onion
2 tsp minced garlic
1 can diced tomatoes (I like fire roasted)
1 tsp cumin
salt and pepper to taste
cayenne or crushed red pepper to taste
Soak the lentils in water for 30-90 minutes. Drain and cook in 1/2 liter of salted water, bringing them to a boil before letting them simmer, covered, for 15 minutes (you can also skip the soaking and just cook them for 30 minutes, but I was looking to minimize active cooking time). Meanwhile, chop and saute the onion in oil until golden. Add the garlic and saute another minute or two. Add the rice to the lentils and simmer, covered until rice is done, about 20 minutes. Boil elbow macaroni in salted water until done; drain. Add tomatoes, cumin, salt, cayenne pepper, and pepper to the onions and cook gently until slightly reduced. Mix all ingredients together and serve.
|Those are lentils and rice. Really.|
|Blair: "Do you really have to take my picture?"|