Egyptian Koshari

Instructions

1. 1

   Simmer the lentils in plenty of salted water 20 minutes until tender; drain. At the same time, cook the rice and the macaroni separately per the packages.

2. 2

   Fry the thinly sliced onions in 5 tbsp oil over medium-high heat, stirring, 12-15 minutes until deep brown and crisp. Drain on paper towels.

3. 3

   In a saucepan, cook the garlic in 1 tbsp oil for 1 minute, add the tomato sauce, cumin, vinegar, red pepper (leave it out for kids), and salt, and simmer 10 minutes.

4. 4

   Gently mix the lentils with the rice. Warm the chickpeas.

5. 5

   Layer lentil-rice, macaroni, and chickpeas in bowls, spoon on the tomato sauce, and pile the crispy onions on top.