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Lentils.org

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Egyptian Koshari Bowl

Prep Time: 20 Minutes

Total time: 50 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) canola oil

    1 cup (250 mL) garlic, thinly sliced

    2 cups (500 mL) split red lentils, oven roasted*

    3 Tbsp + 2 tsp (55 mL) Baharat spice blend

    2 ½ cups (625 mL) brown rice, cooked

    5 cups (1.25 L) whole red lentils, cooked

    2 ½ cups (625 mL) whole wheat macaroni, cooked

    5 cups (1.25 L) arrabiata pasta sauce

    2 tsp (10 mL) black pepper

    1 tsp (5 mL) chili powder

    6 cups (1.5 L) zucchini, small dice

    1 cup (250 mL) pomegranate arils

    3 cups (750 mL) green onions, thinly sliced


Directions

  1. In a small sauté pan, add oil and garlic and shallow fry until crispy.
  2. Combine fried garlic with warm roasted lentils and 2 tsp (10 mL) of Baharat. Toss well to coat. Reserve.
  3. In a large mixing bowl, combine rice, lentils, and macaroni with arrabiata sauce. Add remaining Baharat, pepper, and chili powder and toss well to coat evenly.
  4. In a separate mixing bowl, combine zucchini, pomegranate, and green onions and toss lightly to mix but be sure not to break the pomegranate.
  5. To serve, plate the sauced lentil blend, top generously with vegetable mix, and garnish with crispy lentil mix. Enjoy warm.

*To oven roast split lentils:
Soak in water for 1 hour, drain, and pour out evenly on a cookie sheet. Cook at 400°F (200°C) for 15-20 minutes, tossing every 5 minutes to ensure even cooking.