Kushari Egyptian Rice Lentils and Tomatoes

Experience the ultimate comfort food from Egypt with Kushari, a hearty and flavorful dish that brings together rice, lentils, pasta, and chickpeas, all crowned with crispy fried onions and a tangy, spiced tomato sauce. This vegan-friendly recipe combines vibrant textures and bold seasonings like cumin, coriander, and optional chili flakes for a customizable spice level. Perfect for meal prepping or feeding a crowd, this one-pot wonder is as satisfying as it is nutritious. Serve it warm, garnished to perfection, and watch this Egyptian classic become your new favorite go-to dish. Ideal keywords: Kushari recipe, Egyptian rice and lentils, vegan Egyptian food, comfort food recipe, spiced tomato sauce.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup brown or green lentils
• 6 cups water
• 1 cup white rice
• 1 cup small pasta (e.g., elbow macaroni or ditalini)
• 1 cup chickpeas (canned, drained, and rinsed)
• 3 tablespoons vegetable oil
• 2 large onions (sliced thinly)
• 2 cups tomato sauce (or pureed tomatoes)
• 4 cloves garlic cloves (minced)
• 2 tablespoons white vinegar
• 2 teaspoons ground cumin
• 1 teaspoon coriander powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 0.5 teaspoon red chili flakes (optional, for spice)

Directions

Step 1

Rinse the lentils under cold water. In a medium pot, combine the lentils and 3 cups of water, and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until tender but not mushy. Drain and set aside.

Step 2

In another pot, bring 2 cups of water to a boil. Add the rice, 1 teaspoon of salt, and reduce the heat to low. Cover and cook for 15 minutes or until the rice is fully cooked. Remove from heat and set aside.

Step 3

Cook the pasta according to the package instructions in salted boiling water. Drain and set aside.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown and crispy, about 10-15 minutes. Transfer to a paper towel-lined plate to drain, leaving any remaining oil in the skillet.

Step 5

In the same skillet, add the minced garlic and sauté for 1-2 minutes, or until fragrant. Stir in the tomato sauce, white vinegar, ground cumin, coriander, 1 teaspoon salt, black pepper, and red chili flakes (if using). Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 6

To assemble the Kushari, layer the cooked rice on a large serving platter, followed by the lentils, then the pasta. Top with chickpeas and pour the tomato sauce evenly over the dish.

Step 7

Garnish generously with the crispy fried onions and serve warm. For added flavor, offer extra vinegar and chili flakes on the side.

Nutrition Facts

Serving size	(3120.6g)

Amount per serving	% Daily Value*
Calories	2272.8

Total Fat 52.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 5229.0mg	0%
Total Carbohydrate 380.9g	0%
Dietary Fiber 54.9g	0%
Total Sugars 57.1g
Protein 83.2g	0%

Vitamin D 0IU	0%
Calcium 518.4mg	0%
Iron 24.0mg	0%
Potassium 3739.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.2%

Protein: 14.3%

Carbs: 65.5%