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Koshari – Egyptian Rice, Lentils & Macaroni with Spicy Tomato Chile Sauce

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  • Author: Kimberly Killebrew
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


Egyptian rice, lentils & macaroni with a spicy tomato chile sauce topped with crispy fried onions and garbanzo beans.


  • 2 tbs olive oil
  • 1 cup medium grain rice
  • 1 cup brown lentils
  • 2 cups small macaroni
  • 2 cups chicken stock
  • 1 garlic clove, quartered
  • 1 tsp cumin
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 2 tbs olive oil
  • 2 large onions, thinly sliced
  • Salt to taste

For the Sauce:

  • 2 tbsp olive oil
  • 1 small onion, diced finely
  • 2 cloves garlic, finely minced
  • 1 (15 oz) can tomato sauce
  • 2 tsp baharat spice mix (see recipe on website)
  • 1/4 teaspoon red chile flakes (optional)
  • 1 tbs red wine vinegar
  • Salt & pepper to taste

Crispy Onion Garnish:

  • 2 onions, finely sliced
  • Oil for deep-frying
  • 1 (15 oz) can garbanzo beans


  1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the chicken stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
  2. Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.
  3. Cook the macaroni according to package instructions until al dente.
  4. Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.

To make sauce:

  1. Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

To make the crispy onions:

  1. heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.
  2. Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.


If you have enough pots, cooking the rice, lentils and macaroni at the same time will greatly reduce the cooking time. Then all that’s left is the sauce and assembling of the dish.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
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