Say whaaaa?
Not really sure how I stumbled across this recipe idea, but I’m pretty sure it was the result of an internetz-travaganza of sorts to see how I could use up random ingredients in my kitchen… typical?
Koshari. An Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion. A vegetarian dish that is very popular in Egypt and an inexpensive food served at roadside stalls and restaurants.
Familiar ingredients. Unfamiliar tastes + combinations. I like it already.
Plus double the carbs and tasty legumes all topped with a smothering of onion-y tomato sauce?
Ummm yea, you had me at hello 
Now I’m not very well-versed (or at all versed) in Egyptian cooking and/or recipes, so I have no idea how authentic this particular version of the recipe truly is.
But what I do know is that whatever my at-home interpretation of this dish ended up being, it turned out pretty darn delicious 
And not much like anything I’ve ever had before!
The Sauce.
Onion, sliced thin.
Cooked in olive oil until golden brown and super sweet.
Seasoned with salt & pepper then topped with fresh garlic & cooked some more.
Finished with simple tomato sauce. And spicy red pepper flakes.
Then simmered until the flavors have some time to get to know each other.
The Rest.
Brown lentils.
Cooked until almost done.
Whole wheat penne (didn’t have any macaroni).
Added right into the lentil pot and cooked until both are done.
Combined with cooked basmati rice and canned chickpeas.
Quite the mixture, right? 
To Serve.
Lentil-rice-pasta-chickpea mixture.
Topped with tangy tomato onion sauce.
And additional red pepper flakes and/or hot sauce and/or this stuff…
Typical!
And p.s. this would be a great way to use up leftover cooked rice and/or pasta too, just sayin’…
Always something new around here, now isn’t there…?
The folks at the new job are getting into the routine of asking what I’ve brought for lunch leftovers each day too now haha. Love it!
Not sure they were expecting this as a response however…
But as I say, what fun is cooking if you can’t be adventurous?! Not much if you ask me!
Have you ever had / heard of this dish before? If not, would you give it a try if given the chance?
Egyptian Koshari Tomato sauce (note, this sauce only made enough for 4 servings for me). The rest. 1. Make sauce. Add oil and onion to a pan over medium low. Allow to cook for about 25 minutes, or until browned, stirring occasionally. Then add garlic, cooking another 5 minutes. Finally add in tomato sauce and season with salt, pepper & red pepper flakes. 2. Meanwhile, prepare lentils by boiling in H20 (a few cups) for about 25 minutes. Add in the dried pasta at this point, cooking another 10-15 minutes (all in the same pot) or until both are done. 3. Prepare rice according to directions. I used the quick microwave method, but if you have already cooked rice on hand that would make it super easy too! 4. Now combine cooked lentils, pasta, rice and chickpeas. Season with salt and pepper. To serve: spoon lentil rice mixture on plate. Top with tomato sauce. Serve with additional red pepper flakes , hot sauce and/or spicy chili paste.
Serves 5-6
