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middle-eastern

Egyptian Koshari Bowl with Tomato Vinegar Sauce and Crispy Onions

This simmered dish pairs onion with white vinegar, brown lentils and white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly Vegetarian Vegan
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
107 g Carbohydrates
16 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 47g brown lentils (dry) 165 kcal
  • 43g white rice (dry) 157 kcal
  • 31g small pasta (ditalini or elbows, dry) 115 kcal
  • 14g olive oil 124 kcal
  • 62g onion (thinly sliced) 25 kcal
  • 155g crushed tomatoes 50 kcal
  • 5g garlic (minced) 7 kcal
  • 12g white vinegar 2 kcal
  • 2g ground cumin 8 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. brown lentils (dry)
    Cook the lentils in lightly salted water until tender, 18 to 22 minutes; drain.
  2. white rice (dry)
    Cook the rice in fresh water until just tender; set aside.
  3. small pasta (ditalini or elbowsolive oil
    Boil the pasta until al dente; drain, then toss with a little olive oil to prevent sticking.
  4. crushed tomatoesgarlic (minced)white vinegarground cuminsaltblack pepper
    Make the sauce: simmer crushed tomatoes with garlic, cumin, vinegar, salt, and black pepper for 8 to 10 minutes until slightly thickened.
  5. olive oilonion (thinly sliced)salt
    Fry the sliced onion in olive oil in a small skillet over medium heat until deep golden and crisp, 10 to 12 minutes; drain on paper towel and salt lightly.
  6. brown lentils (dry)white rice (dry)small pasta (ditalini or elbowsonion (thinly sliced)crushed tomatoes
    Assemble: layer rice, lentils, and pasta in a bowl, spoon over tomato sauce, and top with crispy onions.

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