Egyptian Koshari with Crispy Onions

Ingredients

• 1 cup brown lentils, rinsed
• 3/4 cup long-grain rice, rinsed
• 4 oz small pasta
• 1 can chickpeas, drained
• 2 large onions, thinly sliced
• 3 tbsp olive oil
• 1 can crushed tomatoes
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes
• 2 tbsp red wine vinegar
• Kosher salt

Steps

1. Simmer the lentils in salted water until just tender, 18 to 20 minutes; drain.
2. Cook the rice separately until tender and boil the pasta according to package directions.
3. Cook onions in oil over medium heat until deeply golden and crisp; drain on paper towel.
4. Simmer tomatoes, garlic, cumin, red pepper and vinegar for 12 minutes; season with salt.
5. Layer rice, lentils, pasta and chickpeas, spoon over tomato sauce and crown with onions.

Allergen note: Contains wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.