Koshari

Makes 4 to 6 servings

Ingredients

Koshari:
1	medium onion, chopped
2 tablespoons	vegetable oil or olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
	Salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1 cup	lentils, any variety or combination, rinsed
1 cup	long grain brown rice
1 clove	garlic, crushed
4 cups	water
1 cup	cooked garbanzo beans (also known as chickpeas or ceci beans)
	Salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
Tomato Sauce:
1 tablespoon	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
5	cloves garlic, chopped
1 large can (28 ounces)	crushed tomatoes
1 tablespoon	ground cumin
2 to 3 tablespoons	vinegar or to taste
1/2 teaspoon	ground cinnamon (optional)
1	jalapeno or other hot chile pepper, chopped (optional) Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1/2 teaspoon	red pepper flakes (optional) Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
	Salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
Garnish and Topping Suggestions:
	Pita bread
	Caramelized onions
	Fried onions
	Lemon wedge
	Chopped cilantro, fresh mint or parsley
	Sliced scallions

Cooking Instructions

1. Make the koshari. Heat Dutch oven on medium heat. Add oil. When oil is hot, add chopped onions. Sprinkle onions with pinch of salt and stir well. Cook until onions are translucent and soft. Add lentils, brown rice and garlic clove to pot. Mix thoroughly to coat lentils and rice with oil. Cook for about 5 minutes, stirring constantly. Add 4 cups of water. Bring to a boil. Reduce heat, place lid on pot, and simmer, for about 1 hour. Stir occasionally, adding more water, if needed. Lentils should be tender and rice, slightly firm (al dente). Add garbanzos and mix well. Cook 5 more minutes or until garbanzo beans are heated through. Add salt and pepper to taste.

2. While lentils and rice simmer, make tomato sauce. In saucepan, heat oil on medium heat. Add chopped garlic and cook until aromatic, about 10 seconds. Add crushed tomatoes, ground cumin, salt, pepper, vinegar, cinnamon, jalapeno and red pepper flakes. Stir well to combine. Bring to a boil. Reduce heat and simmer uncovered for about 45 minutes or until sauce thickens. Stir occasionally. Taste and adjust seasoning.

3. While koshari and sauce simmer, make or prepare your choice of toppings.

4. To serve, mound the koshari in an individual soup or pasta bowl, spoon tomato sauce over the koshari, and garnish with caramelized onions or other toppings. Serve immediately with pita bread. Makes 4 to 6 servings.