Egyptian Koshari

The recipe

Instructions

1. 1
   Slice 2 of the onions thinly. Heat the oil in a deep pan and fry the onions on a medium heat for 15 minutes, stirring often, until deep brown and crispy. Lift out onto kitchen paper.
2. 2
   Cook the lentils in plenty of water for 20 minutes until tender. Cook the rice and pasta separately in salted water.
3. 3
   In another pan, soften the remaining chopped onion in 2 tablespoons of the onion-flavoured oil. Add the garlic, cumin and coriander for 1 minute.
4. 4
   Stir in the tomato puree, chopped tomatoes, vinegar and 100ml water. Simmer for 10 minutes until thick.
5. 5
   Layer rice, lentils, pasta and drained chickpeas in bowls. Spoon over the sauce and finish with the crispy onions.

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