Easy Koshari

Ingredients

• 1 cup dry long-grain white rice, rinsed
• 3/4 cup dry brown lentils, rinsed
• 1 cup dry elbow macaroni
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium onions, thinly sliced
• 1/4 cup, divided vegetable oil
• 1 can (15 oz) crushed tomatoes
• 3 cloves garlic, minced
• 2 tbsp white vinegar
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 1/2 tsp, divided fine salt
• 10 cups, divided water

Step-by-step instructions

1. Cook onions in 3 tablespoons oil over medium-low heat for 25 to 30 minutes, stirring, until golden.
2. Meanwhile, simmer lentils in 3 cups water with 1/4 teaspoon salt for 20 to 25 minutes until tender; drain.
3. Simmer rice, 1 3/4 cups water, and 1/2 teaspoon salt, covered, for 18 minutes. Rest covered off heat for 10 minutes.
4. Boil macaroni in 5 cups water with 1/2 teaspoon salt until tender, about 8 minutes; drain.
5. In remaining oil, cook garlic, cumin, and flakes for 1 minute. Add tomatoes, vinegar, remaining 1/4 cup water and 1/4 teaspoon salt; simmer 10 minutes.
6. Warm chickpeas with drained lentils over low heat for 2 minutes. Layer rice, pasta, and legumes in six bowls; add sauce and onions. Reheat saved components to 165°F (74°C).

Ingredient substitutions

• Use small shells instead of elbow macaroni.

Storage & reheating

Refrigerate components in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 3 days. Reheat to 165°F (74°C).

What to serve with it

Serve with cucumber salad and lemon wedges.