Koshary

An Egyptian street food, recipe adapted from Saveur magazine with the help of Cody Custis, epidemiologist and amateur vegetarian chef

4 oz Ditalini pasta, cooked
2 oz Spaghetti, cooked,
1/2 cup Brown Lentils, rinsed
1 cupBasmati Rice or brown rice, cooked (Optional)
1 cup canned Chickpeas (garbanzo beans), drained and rinsed
2 medium onions sliced thin
5 cloves Garlic, minced
1 tsp ground cumin (more to taste)
¼ tsp cayenne pepper
¼ tsp ground ginger
2 TBS white wine vinegar
2 cups canned, crushed tomatoes
1 red bell pepper, chopped
3 TBS canola oil
Combine pastas in bowl, set aside. Put lentils and 4 cups water into a 2 qt saucepan and bring to a boil. Reduce heat to medium -low and simmer, stirring occasionally, until lentils are tender, 20-50 minutes. When lentils are done drain water and transfer to a bowl along with rice (optional) and chickpeas; set aside.
Heat oil and sauté onions til they are limp and browned. Use about 4 TBS of the liquid from onions into a 2 qt saucepan over medium heat (may need to add a little more oil). Add garlic, cumin, cayenne and ginger, cook, stirring for 1 minute. Add tomatoes and vinegar and bring to simmer, cook for 5 minutes. To serve, divide pasta mixture between 6 bowls, top with lentil mixture and sautéed onions. Spoon tomato sauce over each bowl. Serve warm or at room temperature.

Nutrition Facts: 6 servings, per serving
Calories: 300.3
Total Fat 8.4 g
Saturated fat 0.6 g
Polyunsaturated fat 2.5 g
Monounsaturated fat 4.3 g
Cholesterol 0.0 mg
Sodium 297.6 mg
Potassium 638.9 mg
Carbohydrates 50.1 g
Dietary fiber 7.1 g
Protein 9.7 g