How To Make Koshary - olive oil

Method

• After soaking the lentils overnight, rinse well under cold water.
• Bring four cups of water to a boil and add the lentils.
• Boil for 5 minutes then add the rice.
• Cover and allow to simmer on low heat for about half an hour or until the rice is cooked.
• Set aside.
• Fill a large pot with salted water and bring to a boil over high heat.
• Add the macaroni and cook uncovered to an al dente bite.
• Drain well in a colander.
• Return the macaroni to the empty pot and cover to keep warm.
• Heat 2 tablespoons of olive oil in a large skillet and add the chopped onion.
• Cook over medium heat until the onion begins to brown, then add the garlic and continue to cook for another minute.
• After the onion has browned, remove 3 tablespoons of garlic-onion mixture and drain on a paper towel-lined plate.
• Reserve this for the garnish
• Mix in the vinegar with the rest of the mixture in the pot.
• Add the spices, tomato paste, 1 teaspoon of black pepper, 2 1/2 teaspoons salt, cumin, cayenne and red pepper flakes.
• Bring to a boil, then reduce heat to medium-low and simmer about 12 minutes.
• Keep half a cup of boiling water on hand while cooking and add as much as needed along the way so that you end up with sauce-like consistency.
• If using dry garbanzo beans, drain (after soaking overnight) and boil for one hour with 4 cups of water.
• If using canned beans, then rinse them thoroughly.
• Serve by placing a spoonful of rice, then macaroni, then lentils, followed by the garbanzo beans.
• Top the dish with the tomato sauce and garnish with fried onion.