Ingredients for Koshari:
- 8 oz - 250g rice
- 5 oz - 140g brown lentils
- 2 oz - 60g small elbow macaroni
- ¼ cup - 60ml olive oil
- 1 onions (finely chopped)
for the tomato sauce:
- 1 cup - 240 ml passata
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 long red chilli, finely chopped
- Salt and pepper
How to make Koshari:
Boil the rice in salted water, using the instructions on the packet.
Heat some oil in a pan (wok) and fry the finely chopped onions and garlic, until the onions turn yellow.
Stir in chilli, passata and 250 ml water, and cook for a further 10 minutes or until slightly thickened. Set aside and keep warm.
Cook lentils in a saucepan of boiling salted water for 25 minutes or until just tender. Drain, return to the pan and set aside.
Cook macaroni in boiling salted water, using the instructions on the packet. Drain, and combine with lentil mixture. Cover.
Meanwhile, heat oil in a frying pan over medium heat.
Cook chopped onion until golden. Transfer to a bowl, then pour oil from pan over lentil mixture. Return lentil mixture over high heat and cook, stirring, for 5 minutes or until heated through.
Top with onions and serve with tomato sauce.