Koshari is a much-loved Egyptian bowl of lentils, rice, pasta, and chickpeas topped with tomato sauce and crisp onions. This mild, flexible version lets children choose their toppings, so everyone can build a bowl with the textures and flavors they enjoy.
Ingredients
- 2 large yellow onions (about 400 g), peeled and thinly sliced
- ⅓ cup (80 ml) neutral oil, divided; use a little more if needed for frying
- 1 cup (190 g) brown or green lentils, rinsed and picked over
- 1½ cups (280 g) long-grain rice, rinsed until the water is mostly clear
- 1 tablespoon (15 ml) olive oil or neutral oil for the rice
- 2 cups (475 ml) water for the rice, plus 4 cups (950 ml) water for the lentils
- 1 cup (100 g) small macaroni, elbow pasta, or ditalini
- 8 cups (1.9 L) water for cooking the pasta
- 1 can (15 oz/425 g) chickpeas, drained and rinsed (about 1½ cups or 250 g drained)
- 1 can (14½ oz/411 g) crushed tomatoes
- 1 tablespoon (16 g) tomato paste
- 2 garlic cloves (about 6 g), finely chopped or grated
- 1 teaspoon ground cumin
- 1 tablespoon (15 ml) white vinegar or apple cider vinegar
- 1 teaspoon fine salt for the sauce, plus 1 teaspoon for the lentils and more to season pasta water
- ¼ teaspoon black pepper, optional
- ⅛ teaspoon chili flakes, optional and best served separately for adults
Instructions
- Prepare the ingredients. Rinse the lentils and rice separately, drain the chickpeas, slice the onions, and chop the garlic. Set out two medium saucepans and one large pot. This short prep makes it easier to cook the components at the same time; keep the chili flakes off the children’s portions.
- Cook the onions. Heat ⅓ cup (80 ml) oil in a wide skillet over medium heat. Add the sliced onions and stir to coat. Cook for 20–25 minutes, stirring every few minutes, until deeply golden and crisp at the edges. Lower the heat if they brown too quickly. Transfer them to a paper-towel-lined plate with a slotted spoon. Keep the skillet and a little of its fragrant oil for the sauce, if desired.
- Simmer the lentils. While the onions cook, put the rinsed lentils, 4 cups (950 ml) water, and 1 teaspoon salt in a saucepan. Bring to a boil, then reduce the heat and simmer uncovered for about 18–22 minutes, until tender but still holding their shape. Drain well. Lentil cooking time can vary with age, so start checking at 18 minutes; avoid letting them turn mushy.
- Make the tomato sauce. In the onion skillet, warm 1 teaspoon of the remaining oil over medium-low heat. Add the garlic and cumin and stir for about 30 seconds, just until fragrant. Stir in the tomato paste, crushed tomatoes, vinegar, and black pepper if using. Simmer gently for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and add salt as needed. For a smoother sauce, mash it with a spoon or blend it carefully after it cools a little.
- Cook the rice. Add 1 tablespoon (15 ml) oil to a saucepan and stir in the rinsed, drained rice. Cook for 1 minute, stirring gently. Add 2 cups (475 ml) water and a pinch of salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and leave covered for 5 minutes, then fluff with a fork. If your rice package calls for a different water ratio, follow that guidance.
- Boil the pasta and warm the chickpeas. Bring 8 cups (1.9 L) water to a boil in a large pot, salt it, and cook the pasta according to its package directions until just tender, usually 7–10 minutes. Drain. Meanwhile, put the drained chickpeas in a small saucepan with 2 tablespoons (30 ml) water and a pinch of cumin. Warm over low heat for 3–4 minutes, stirring gently; add a splash more water if they begin to stick.
- Build the bowls. Spoon rice, lentils, pasta, and chickpeas into separate sections of each bowl, or layer them in that order. Add tomato sauce to taste and finish with crisp onions. Put extra sauce and onions on the table so children can add a little at a time. The components can be warm rather than piping hot before serving.
Tips
- Keep the onions from burning. Thin, evenly sliced onions cook more consistently. Use medium heat and stir regularly; if the skillet is crowded, cook in two batches rather than raising the heat. The onions may soften slightly after they are topped with sauce, so add them just before eating for the crispest finish.
- Choose a convenient pasta. Small macaroni or ditalini is easy to scoop with a spoon, but any short pasta works. If you only have spaghetti, break it into short pieces before cooking. Gluten-free pasta can be substituted; cook it according to its package and drain carefully because its texture can change quickly.
- Make the texture work for your child. Serve each component separately for children who prefer foods not to touch. For very young children, follow age-appropriate feeding guidance and mash or cut foods as needed; do not assume every child is ready for the same textures.
- Season at the table. The base recipe is intentionally mild. Adults can add chili flakes, extra vinegar, or more black pepper to their own servings. If the sauce tastes sharp, simmer it a few more minutes or stir in a splash of water rather than adding sugar automatically.
Serving Suggestions
Serve koshari warm in shallow bowls, with the rice, lentils, pasta, chickpeas, sauce, and onions arranged in separate little piles. That presentation makes the meal inviting for children who like to choose what goes on their plate, while still letting adults mix everything together. Offer cucumber sticks, sliced tomatoes, or a simple green salad on the side for freshness. A small dish of extra vinegar and a separate dish of chili flakes give grown-ups ways to sharpen or spice their bowls without changing the family-sized sauce.
For a relaxed family meal, let each person assemble a bowl at the table. Start with a modest spoonful of sauce and onions for hesitant eaters, then offer seconds. Koshari is filling on its own, so a light vegetable side is usually enough. If packing portions for lunch, keep the crisp onions separate and add them just before serving.
Variations
Use brown rice: Brown rice takes longer to cook and generally needs more water than white long-grain rice. Follow the package directions, cook it in its own pan, and expect the finished bowl to be chewier and nuttier. You can also use basmati rice, which cooks quickly and has a distinct aroma.
Make the sauce smoother or tangier: Crushed tomatoes give a slightly textured sauce; passata works as a smooth substitute, though it may need less simmering. If you cannot find tomato paste, leave it out and simmer the sauce until it thickens. White vinegar is a practical replacement for less familiar regional vinegar choices; it gives the sauce a clean tang, so begin with a little less if your family prefers a milder flavor.
Change the toppings: Use canned chickpeas for speed, or cook dried chickpeas separately until tender before starting this recipe. Add a spoonful of cooked lentils or extra chickpeas for a more legume-forward bowl. For a simpler plate, leave out the pasta and serve a little more rice. These are home-style adaptations rather than a single required version; koshari recipes and preferred proportions vary.
Storage and Reheating
Refrigerate cooked components within 2 hours of cooking. For easiest reheating, store the rice, lentils, pasta, chickpeas, and sauce in separate airtight containers; keep the fried onions separate so they do not soften the other ingredients. Properly refrigerated, the cooked components keep for 3–4 days. Freeze rice, lentils, chickpeas, and sauce in meal-size portions for up to 2 months for best quality; pasta can become softer after freezing, so it is usually better cooked fresh.
Reheat only the portion you plan to serve. Add a spoonful of water to rice or lentils, cover, and warm in the microwave or in a saucepan, stirring until evenly hot. Warm pasta and chickpeas separately if possible, and heat sauce until steaming. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add the onions after reheating, or briefly crisp them in a dry skillet.
Frequently Asked Questions
What is koshari?
Koshari is an Egyptian dish commonly made with rice, lentils, pasta, chickpeas, tomato sauce, and onions. It is served as a hearty mixed bowl, with versions varying in their proportions and toppings. This recipe keeps the sauce mild and presents the ingredients separately so children can choose how to combine them.
Can I make the components ahead?
Yes. Cook the lentils, rice, sauce, and chickpeas up to 2 days ahead, cool them promptly, and refrigerate them in separate covered containers. For the best texture, cook the pasta on the day you plan to serve it and fry the onions shortly before the meal. Reheat the cooked components to 165°F (74°C), then assemble the bowls.
How can I save time on a busy evening?
Use canned chickpeas, prepare the sauce and onions in advance, and cook the rice while the lentils simmer. You can also use leftover plain rice if it has been refrigerated safely. Keep an eye on the separate cooking times rather than waiting for one pot to finish before starting the next; the recipe is designed for the components to cook in parallel.
My lentils turned mushy. What went wrong?
Lentils can soften at different rates depending on their age and variety, and simmering them too vigorously can make them split. Check them early, keep the water at a gentle simmer, and drain them as soon as they are tender but intact. If they are already soft, they will still taste good; serve them beneath the rice and pasta rather than stirring them through the whole dish.
Can I make this without tomato sauce or onions?
You can serve the rice, lentils, pasta, and chickpeas with a small amount of sauce on the side, or omit an ingredient your child does not enjoy. The tomato sauce and fried onions contribute much of koshari’s familiar contrast of tangy and savory flavors, so the result will be a simpler rice-and-legume bowl rather than the full combination. Offer toppings separately and let each person decide.
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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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