Egyptian koshari with lentils, rice, pasta and spicy sauce

Ingredients

For 1 serving

• Lentils40 g
• White rice35 g
• Whole wheat pasta30 g
• Cooked chickpeas60 g
• Onion100 g
• Tomato passata150 g
• Garlic2 cloves
• Cumin1 teaspoon
• Cayenne pepper1 pinch
• White wine vinegar10 ml
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, sulphites,

Method

1. Rinse the lentils, put them in a pan with plenty of cold water, bring to the boil and cook for 15 minutes. Meanwhile put a pan of water on for the pasta.
2. Add the rinsed rice and a pinch of salt to the lentils and cook for another 15 minutes, until both are tender; drain. When the pasta water boils, salt it and cook the wholemeal pasta for the time on the packet, until al dente.
3. Meanwhile peel the onion, slice it very thinly and fry it in most of the oil over medium heat for 12–15 minutes, stirring, until dark and crisp; drain on kitchen paper and salt it.
4. In a small pan heat the remaining oil with the crushed garlic and cumin for 1 minute, then add the passata, chilli, vinegar and a pinch of salt and simmer for 10 minutes over low heat, until the sauce thickens.
5. Warm the drained chickpeas for a minute in the sauce or in the pasta water.
6. Layer it up: rice and lentils, pasta, chickpeas, the spicy sauce and finally the crispy onions.