Lebanese Koshari: Lentils, Rice, Pasta, and Spiced Tomato Sauce

Rinse the brown lentils and place them in a medium pot. Cover with water by about 2 inches (5 cm). Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes until tender but not mushy. Drain and set aside.

Rinse the basmati rice under cold water until the water runs clear. In a separate pot, combine the rice with 2 cups (480 ml) of water and a pinch of salt. Bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Cook the pasta according to package directions in salted boiling water until al dente. Drain and set aside.

Peel and thinly slice the onions. In a large skillet, heat the cooking oil over medium-high heat. Add the onions and cook, stirring occasionally, until deep golden brown and crispy, about 15 minutes. Use a slotted spoon to transfer the fried onions to a paper towel-lined plate. Reserve the oil in the skillet.

In the same skillet with the reserved oil, add the minced garlic and cook over medium heat for 30 seconds until fragrant. Stir in the tomato paste, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes, stirring constantly. Add 1 cup (240 ml) of water and bring to a simmer. Let the sauce thicken for 5 minutes, then stir in the lemon juice. Adjust seasoning to taste.

In a large serving bowl, combine the cooked lentils, rice, and pasta. Toss gently to mix. Pour the tomato sauce over the top, reserving a little for serving. Sprinkle generously with the crispy fried onions and chopped fresh parsley. Serve immediately with extra tomato sauce and lemon wedges on the side.