Egyptian Koshari

Ingredients

• 1 cup rice + 1 cup brown lentils + 1 cup small pasta
• 1 can chickpeas
• 2 onions, sliced thin (for frying)
• 1 can (14 oz) tomatoes + 2 cloves garlic + 1 tbsp vinegar (sauce)
• 1 tsp cumin + chili
• Neutral oil

Method

1. Fry the sliced onions slowly until deep brown and crisp — these crispy onions crown the whole dish, so don't skimp.
2. Cook the lentils, rice, and pasta separately until tender.
3. Make the sauce: fry garlic and cumin, add the tomatoes, chili, and vinegar, and simmer into a tangy red sauce.
4. Layer rice, lentils, pasta, and chickpeas in bowls, blanket with the tomato sauce, and pile the crispy onions on top.