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Vegetarian, Maghreb and Middle East

Koshari (Egyptian rice, lentils and pasta)

Koshari is an Egyptian dish made of rice, green lentils and short pasta, topped with a cumin spiced tomato sauce and crispy fried onions. This recipe serves 4, takes 1 hour, is medium difficulty, and costs about €1.50 per person. The key to getting it right is crispy onions and a tomato sauce with enough kick.

Koshari, Egypt's national dish, with rice, lentils, pasta and a well spiced tomato sauce, a real bowl of comfort.

Koshari (Egyptian rice, lentils and pasta)
Total time
1 h
Difficulty
Medium
Cost per person
€1.50
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Koshari brings together three carbs in one bowl, rice, lentils and short pasta, tied together by a tomato sauce with a bit of heat and fried onions that crunch with every bite. It's a generous, filling dish built to feed a crowd without ever getting boring, since each spoonful shifts depending on how much rice, lentils or sauce you scoop up.

It's the kind of meal to make on a weeknight when the whole family is hungry, or on a Sunday when you have time to properly crisp up the onions. Kids generally love the simple texture of the rice and pasta, and you can serve the chili on the side so everyone adjusts the heat to their own taste.

The ingredients

4 people

Pantry

  • Riceoften in the pantry 150 g
  • Green lentilsoften in the pantry 150 g
  • Short pastaoften in the pantry 150 g
  • Canned chickpeasoften in the pantry 1 can
  • Crushed tomatoesoften in the pantry 500 g
  • Cuminoften in the pantry 2 tsp
  • Vinegaroften in the pantry 2 tbsp
  • Chili powderoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 3
  • Garlic 3 cloves

Allergens Gluten

The step by step recipe

  1. Cook the lentils in salted water, then the rice, then the pasta, each in its own pot, and drain everything. 25 min

    Save the lentil cooking water to cook the rice, it picks up extra flavor.

  2. Slice the onions very thinly and fry them in oil until golden and crispy. 15 min

    Dry them on paper towels, they keep crisping up as they cool.

  3. In the onion oil, cook the garlic, cumin and chili powder, add the tomatoes and vinegar and let it reduce. 15 min

    The vinegar adds the acidity that balances the whole dish.

  4. Mix the rice, lentils and pasta in a large dish with the warmed chickpeas.

    Warm the chickpeas in their liquid so they don't cool down the rest.

  5. Top with tomato sauce and crown with fried onions.

    Serve the sauce on the side so everyone can adjust to taste.

Our tips to get it right

  • Cook the rice, lentils and pasta separately and drain each one well, otherwise the dish turns mushy.
  • Slice the onions thin and even, they fry more evenly and get crispier.
  • Make the tomato sauce a bit ahead of time, it thickens and develops more flavor as it cools slightly.

The variations

  • Swap the green lentils for red lentils, they cook faster but the mix will be softer overall.
  • Stir a spoonful of tomato paste into the sauce for a deeper flavor if you like it more intense.
  • For kids, serve the tomato sauce and chili powder on the side, so they can build their own bowl with just rice, pasta and chickpeas.

What to serve it with

  • A cucumber and tomato salad
  • Flatbread on the side
  • A glass of mint tea

Storage

Koshari keeps 2 to 3 days in the fridge in a sealed container, ideally with the carbs and sauce stored separately. It freezes well without the fried onions, which lose their crunch. Reheat in a pan or microwave with a splash of water so it doesn't stick together.

Questions about this dish

Can you make koshari ahead of time?

Yes, you can cook the carbs and tomato sauce the day before and store them separately in the fridge. Reheat each part and assemble just before serving, with the fried onions added fresh at the last minute.

Can you use a different pasta shape?

Yes, elbow macaroni or other small tube pasta work well, the main thing is to keep it short so it mixes easily with the rice and lentils. Long pasta is less practical to eat in this dish.

How do you get the onions really crispy?

Slice the onions very thin and fry them over medium heat until golden, then drain them on paper towels. They keep crisping up as they cool, so don't cover them while they're still hot.

Does koshari freeze well?

The carbs and tomato sauce freeze well on their own for up to 2 months. The fried onions don't hold up to freezing, so it's best to make those fresh when you're ready to serve.

How long does it take to make an Egyptian koshari?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Egyptian koshari?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Egyptian koshari cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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