Koshari is a hearty Egyptian street-food dish layered with lentils, rice, pasta, chickpeas, spiced tomato sauce, and crisp onions. This all-vegan version brings the different textures together in one satisfying bowl, with a tangy garlic-vinegar dressing served on the side or spooned over the top.
Ingredients
- 2 large yellow onions, about 1 lb (450 g), thinly sliced
- ½ cup neutral oil (120 ml), such as sunflower or canola oil, for frying the onions
- 1½ cups brown or green lentils (300 g), rinsed and picked over
- 1½ cups long-grain white rice (290 g), rinsed until the water runs mostly clear
- 8 oz elbow macaroni or small pasta (225 g), check that it is egg-free
- 1 can chickpeas, 15 oz (425 g), drained and rinsed; this is about 1½ cups (250 g) drained
- 5 cups water (1.2 L) for cooking the lentils, plus more as needed
- 2¼ cups reserved lentil cooking liquid or water (530 ml) for the rice
- 1½ tsp fine salt (9 g), divided, plus more to taste
- 1 tbsp neutral oil (15 ml) for the tomato sauce
- 4 garlic cloves (about 12 g), finely chopped, for the sauce
- 1 can crushed tomatoes, 28 oz (794 g)
- 1 tsp ground cumin (2 g) for the sauce
- ½ tsp ground coriander (1 g) for the sauce
- ¼ tsp black pepper (about 0.5 g)
- 1 tsp sugar (4 g), optional, if the tomatoes taste especially sharp
- 2 tbsp white vinegar (30 ml) for the sauce, plus 3 tbsp (45 ml) for the dressing
- 2 garlic cloves (about 6 g), finely grated or crushed, for the dressing
- ½ tsp ground cumin (1 g) for the dressing
- ¼ tsp red pepper flakes (about 0.5 g), or to taste
- 3 tbsp water (45 ml) for the dressing
Instructions
- Prepare the components. Rinse the lentils and rice separately. Drain and rinse the chickpeas, slice the onions thinly, and chop the sauce garlic. Measure out the spices and vinegar before you begin cooking; several parts of koshari come together at the end, and having them ready makes serving easier. Keep the rice aside until the lentils have started cooking.
- Fry the onions. Set a wide, heavy skillet over medium heat and add the ½ cup (120 ml) oil. When the oil shimmers, add the sliced onions and stir to coat. Cook for about 18–22 minutes, stirring every few minutes, until the onions are deeply golden and crisp at the edges. Lower the heat if they darken too fast. Lift them out with a slotted spoon onto a paper-towel-lined plate and sprinkle with a pinch of salt. Save the fragrant frying oil; use 1 tablespoon (15 ml) for the sauce and keep the rest for drizzling or another use. The onions continue to crisp as they cool.
- Start the lentils. Put the rinsed lentils in a saucepan with 5 cups (1.2 L) water and ½ teaspoon salt. Bring to a boil, then reduce the heat and simmer uncovered for 15–20 minutes. Check them near the 15-minute mark: they should be just tender but still hold their shape, not split or turn mushy. Drain the lentils over a heatproof bowl, reserving the cooking liquid. Measure 2¼ cups (530 ml) liquid for the rice; top it up with water if you do not have enough.
- Cook the rice and lentils together. Return the lentils to a clean saucepan or use the same one. Add the rinsed rice, 2¼ cups (530 ml) reserved lentil liquid, and ½ teaspoon salt. Bring to a gentle boil, stir once, then cover and reduce the heat to low. Cook for 15 minutes without lifting the lid. Turn off the heat and let the covered pot stand for 10 minutes. Fluff gently with a fork. The grains should be tender and distinct, with the lentils intact; if the rice is still firm, add 2 tablespoons (30 ml) hot water, cover, and cook for a few more minutes.
- Make the tomato sauce. While the rice cooks, warm 1 tablespoon (15 ml) of the reserved onion oil in a medium saucepan over medium-low heat. Add the chopped garlic and cook for about 30 seconds, just until fragrant. Stir in the cumin, coriander, black pepper, and optional sugar, then add the crushed tomatoes and 2 tablespoons (30 ml) vinegar. Bring the sauce to a gentle simmer and cook uncovered for 18–20 minutes, stirring now and then, until it thickens slightly. Taste and adjust the salt or vinegar; it should be lively and tangy, not harsh. If it gets thicker than you like, loosen it with a splash of water.
- Cook the pasta. Bring a large pot of well-salted water to a boil while the sauce simmers. Add the macaroni and cook according to the package directions, usually 8–10 minutes, until just tender. Drain well; do not rinse it, because a little surface starch helps the sauce cling. If the pasta finishes before the other components, toss it with a teaspoon of the reserved onion oil so the pieces do not stick together.
- Warm the chickpeas and make the dressing. Put the drained chickpeas in a small saucepan with 2 tablespoons (30 ml) water and a pinch of salt. Cover and warm over low heat for 4–5 minutes, stirring once. For the dressing, stir together the crushed garlic, 3 tablespoons (45 ml) vinegar, cumin, red pepper flakes, and 3 tablespoons (45 ml) water. Let it stand for at least 5 minutes so the garlic flavor spreads through the liquid. Taste a small amount and dilute with another spoonful of water if it is too sharp.
- Assemble and serve. Spoon the rice and lentils into a large serving dish or individual bowls, then add the macaroni and warm chickpeas in separate layers or small sections. Ladle tomato sauce over each portion and finish generously with the crisp onions. Offer the garlic-vinegar dressing and extra onion oil at the table so everyone can adjust the tang and richness. Koshari is best served hot, while the onions are still crisp and the pasta has not had time to absorb too much sauce.
Tips
- Keep the lentils intact. Brown or green lentils are the dependable choice because they hold their shape better than red lentils. Start checking early, since age and variety affect cooking time. If they are already soft before the rice step, drain them and fold them into the rice near the end rather than simmering them longer.
- Use the right onion pan and heat. A broad skillet gives the onions room to brown instead of steam. Medium heat is a good starting point, but adjust it as they cook. If the oil smokes or the onion edges turn dark before the centers soften, lower the heat; burnt onions can make the whole bowl taste bitter.
- Choose a practical pasta substitute. Small macaroni is common, but ditalini, small shells, or broken spaghetti work too. For a gluten-free bowl, use a sturdy gluten-free pasta and cook it separately according to its package; it may soften faster after draining, so assemble just before serving.
- Check labels for a fully vegan meal. Dried pasta is often egg-free, but some varieties contain egg. Use plain pasta and check canned chickpeas and crushed tomatoes for unexpected additions. The recipe does not need dairy, stock, or butter; water and the toasted onion oil provide plenty of flavor.
Serving Suggestions
Serve koshari in wide bowls so each portion gets some of every layer. Put the tomato sauce on generously, then add onions at the last moment to keep their edges crisp. Set the sharp garlic-vinegar dressing on the table rather than mixing all of it into the pot: diners can add a little at a time, and the rice, lentils, and pasta stay distinct for anyone who prefers a milder bowl.
A simple green salad of cucumber, tomato, and parsley is a fresh contrast to the warm, starchy components. Pickled vegetables or sliced radishes also work well alongside the tangy sauce. If serving several people, arrange the rice and lentils, macaroni, chickpeas, sauce, and onions in separate serving bowls so guests can build portions to their taste. Koshari is filling enough to be the main course; offer lemon wedges or extra vinegar for people who like more acidity.
Variations
For a spicier version, add a pinch of cayenne to the tomato sauce or offer extra red pepper flakes with the dressing. For a smoother, less sharp dressing, use 2 tablespoons (30 ml) vinegar and 4 tablespoons (60 ml) water, then adjust after tasting. You can also leave the chile out entirely without changing the basic balance of the dish.
Brown rice can replace white rice, but it needs more liquid and a longer cooking time; cook it according to its package directions and combine it with the cooked lentils afterward rather than using the timing in this recipe. Canned lentils can save time too: drain and rinse them, cook the rice separately, and fold the lentils in gently at the end. The texture will be a little softer, and you will not have lentil cooking liquid to use for the rice, so use water instead. If you cannot find crushed tomatoes, use canned chopped tomatoes and simmer the sauce a few minutes longer to reduce excess liquid.
Storage and Reheating
For food safety, refrigerate cooked components within 2 hours of cooking. Store the rice and lentils, pasta, chickpeas, tomato sauce, and dressing in separate airtight containers for up to 3–4 days. Keep the fried onions in a separate container; refrigeration softens them, but storing them apart prevents them from making the other components soggy. Do not leave the finished dish at room temperature for an extended period.
Reheat rice and lentils with a tablespoon or two of water per serving in a covered saucepan over low heat, stirring gently, or microwave them covered in short intervals. Warm the sauce and chickpeas separately, and reheat pasta with a small splash of water if it has dried out. Reheated leftovers should reach 165°F (74°C). Add fresh or reheated onions and the dressing after warming. For longer storage, freeze the rice-lentil mixture and tomato sauce separately for up to 2 months; pasta texture can soften after freezing, so it is best cooked fresh.
Frequently Asked Questions
Is koshari naturally vegan? The core combination of rice, lentils, pasta, chickpeas, tomato sauce, and onions can be entirely plant-based, but versions and ingredients vary. Check pasta labels for egg and avoid butter or animal-based stock if you encounter a recipe that calls for them. This recipe uses water and neutral oil.
Do I need to soak the lentils first? No. Brown or green lentils cook without soaking, and rinsing them is enough for this recipe. If you choose to soak them anyway, they will cook faster, so begin checking well before the stated time and reduce the lentil simmer as needed. Avoid using red lentils because they tend to break down.
Can I make the components ahead? Yes. Cook the rice and lentils, sauce, and chickpeas up to 2 days ahead, cool them promptly, and refrigerate them separately. Fry the onions up to a day ahead and keep them separate as well. Reheat the components before assembling, and expect the onions to lose some crispness in storage; a brief warm-up in a dry skillet can help restore some texture.
Why did my rice turn mushy? The most common causes are overcooked lentils, too much liquid, or lifting the lid repeatedly so the rice cooks unevenly. Use the measured 2¼ cups (530 ml) liquid, drain the lentils well, and leave the covered rice undisturbed for its 15-minute cooking time and 10-minute rest. If your rice variety needs different proportions, follow its package directions and fold in the lentils once it is cooked.
Can I use canned lentils or chickpeas? Canned chickpeas are convenient and work as written; drain and rinse them before warming. Canned lentils are also possible, but they are softer than freshly cooked lentils. Cook the rice separately in water, then fold in drained lentils gently at the end so they do not collapse.
How should I adjust the vinegar dressing? The dressing is meant to be sharp, but the ideal strength is a matter of taste. Start with a small spoonful over one serving, then add more or dilute the dressing with water. If the raw garlic tastes too forceful, let the dressing stand longer or use one clove instead of two.
Related
- Egyptian Ful Recipe: Fava Beans with Cumin and Lemon
- Egyptian Tahini Sauce Recipe, Creamy and Tangy
- Egyptian Koshari Recipe: Lentils, Rice & Crispy Onions
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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