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Lentils and rice with tomato (koshari) recipe


This tasty rice and lentil dish is Egypt’s national comfort food.
Flavoured with tomato, garlic and chilli, it’s hearty, flavoursome and
inexpensive to prepare. Koshari is a specialty of street vendors who
dish it out from huge metal cauldrons. It’s also a staple in Egyptian
homes, commonly eaten during meat- and dairy-free fasts during Lent and

Serves 8
Preparation 10min
Cooking 45min
Skill level Easy

Angela Nahas


130 g brown lentils
200 g (1 cup) white rice
60 g small elbow macaroni
60 ml (¼ cup) olive oil
1 onion, finely chopped

Tomato sauce

2 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 long red chilli, finely chopped
280 ml (1 cup) passata

Cook’s notes

Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml;
1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups
are lightly packed. | All vegetables are medium size and peeled, unless
specified. | All eggs are 55-60 g, unless specified. 


To make tomato sauce, heat oil in a saucepan over medium heat. Cook
onion and garlic for 4 minutes or until golden. 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 rice in a
second saucepan of boiling salted water for 12 minutes or until just
tender. Drain (reserving the water) and add drained rice to lentils.
Return water to pan. Cook macaroni in reserved pan of boiling salted
water for 8 minutes or until just tender. Drain, and combine with lentil
mixture. Cover.

Meanwhile, heat oil in a frying pan over medium heat. Cook onion for 5
minutes or 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.

As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month’s Feast magazine.

Photography by Brett Stevens.

Recipes related to Lentils and rice with tomato (koshari):

kushari Recipe | Lebanese-Style Red Lentil Soup | Lebanese Lentil Salad | Lebanese rice and noodles | Spinach with rice | Brown rice, vegetable and chickpea pilaf recipe


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