Koshari

INGREDIENTS

• ¼ tsp black pepper
• 1½ tsp salt
• 2 tbsp vegetable oil
• 1¼ cup lentils
• 4 cups vegetable broth
• 1½ cup white rice
• ¾ cup tomato paste
• 3 cups tomato purée
• 1 green bell pepper
• 1 oz celery sticks
• 1 tbsp granulated sugar
• 1 tsp ground cumin
• ¼ tsp cayenne pepper
• 1 tbsp olive oil
• 3 onions
• 4 cloves of garlic

TOOLS

• 1 knife
• 1 wooden spoon
• 2 saucepans
• 1 skillet pan
• 1 lid
• 6 platters

Destalk and chop green bell peppers. Chop celery sticks and onions. Then, peel and mince garlic.

Heat vegetable oil in a saucepan. Add lentils and stir with a wooden spoon. Cook for 5 minutes, add 3 cups of vegetable broth, 1 tsp of salt, and a quarter tsp of black pepper. Cook for 10 minutes then, add white rice and another cup of vegetable broth. Cook for 15 minutes and turn off the heat.

Heat a saucepan, add tomato paste, tomato puree, black pepper, and salt. Stir in cumin, celery sticks, cayenne pepper, and sugar with a wooden spoon. Cover it with a lid and let it simmer on low heat for 20 minutes. Turn off the heat and remove the lid to get tomato sauce.

Heat olive oil in a skillet pan. Stir in onion and garlic with a wooden spoon for 10 minutes to get fried onions.

Divide cooked rice-lentils, tomato sauce, and fried onions to platters.

It’s ready to be served !