Koshary
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Per portion
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For 1 portion
- Long-grain riceOr: Basmati rice45 g
- Lentils brown35 g
- Pasta 35 g smallOr: Spaghettias needed
- Chickpeas canned65 g
- Onions1 Stk
- Tomatoes 135 g pureedOr: Pureed tomatoesas needed
- Garlic cloves1 Stk
- Apple vinegar¼ tbsp
- Cumin¼ tsp
- Chili flakes¼ tsp
- Sunflower oil20 ml
- Iodized salt¼ tsp
- Pepper¼ tsp
Step by step
- 1
Cook lentils in water 25 minutes until soft, drain.
- 2
Cook rice according to package instructions.
- 3
Cook pasta in salted water, drain.
- 4
Drain chickpeas and briefly warm.
- 5
Slice onions into thin rings and fry crispy brown in hot oil, drain.
- 6
Tomato sauce: sweat pressed garlic in oil, add pureed tomatoes, season with apple vinegar, cumin, chili, salt and pepper, simmer 15 minutes.
- 7
Layer rice, lentils and pasta in bowls.
- 8
Top with chickpeas.
- 9
Pour tomato sauce over.
- 10
Top with crispy fried onions.
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