A NOMVEX RECIPE
Egyptian koshari rice lentils and pasta
Plant-based2 servings≈ 70 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry rice150 g
- Dry red lentils120 g
- Dry pasta90 g
- Cooked chickpeas160 g
- Onion230 g
- Tomato passata260 g
- Garlic8 g
- Olive oil35 ml
- Water550 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse lentils and simmer in water 20 minutes; cook rice and pasta separately following package directions.
Slice onions and fry in oil until crisp. Warm passata with garlic for 10 minutes.
Drain cooked chickpeas, layer rice, lentils, pasta and chickpeas; top with sauce and onions.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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