Egyptian Koshari

For 2 servings

• basmati rice75 g
• brown or green lentils75 g
• small pasta shapes (macaroni)50 g
• vegetable oil3 tbsp
• onion, thinly sliced1
• garlic cloves, crushed2
• tin chopped tomatoes400 g
• tomato purée1 tbsp
• ground cumin1 tsp
• white vinegar1 tbsp
• salt and pepperto taste

1. 1

   Rinse the lentils and put them in a pan with plenty of water. Bring to a boil and cook for 18 to 20 minutes, until tender but still holding their shape. Drain and set aside.

2. 2

   While the lentils cook, cook the rice in a separate pan according to the packet instructions. Drain if needed and set aside.

3. 3

   Cook the pasta in a separate pan of salted boiling water according to the packet instructions. Drain and set aside.

4. 4

   Heat 2 tablespoons of oil in a frying pan over medium heat. Add the sliced onion and cook for 8 to 10 minutes, stirring occasionally, until deeply golden and crispy. Remove with a slotted spoon and set aside on kitchen paper.

5. 5

   In the same pan, add the remaining oil and garlic and cook for 30 seconds. Add the chopped tomatoes, tomato purée, cumin, vinegar, salt and pepper. Simmer for 10 to 12 minutes, stirring occasionally, until thickened into a sauce.

6. 6

   To serve, layer the rice, lentils and pasta together in a bowl, spoon over the tomato sauce, and top with the crispy onions.