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Kushari (Rice, Lentils, and Pasta with Tomato Sauce)

Big, bold comfort comes together in every spoonful of this hearty Kushari. Tender rice, lentils, pasta, rich tomato sauce, and crispy fried shallots stack up into the kind of meal that turns an ordinary evening into something worth gathering around the table for.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup neutral frying oil such as canola
  • 10 medium shallots thinly sliced
  • Kosher salt to taste
  • 2 tablespoons shallot-infused oil
  • 2 medium cloves garlic minced
  • 2 tablespoons distilled white vinegar
  • 1 cup tomato passata
  • 1 tablespoon tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • freshly ground black pepper to taste
  • 2 tablespoons shallot-infused oil
  • 6 medium cloves garlic minced
  • 1/2 cup distilled white vinegar
  • 1/2 cup room temperature water plus more as needed
  • 1 tablespoon ground cumin
  • 1 tablespoon lime juice
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon shallot-infused oil
  • 1 tablespoon red pepper flakes
  • 3 medium cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/4 cup mild tomato sauce prepared earlier
  • 1/4 teaspoon ground cumin
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1/2 cup shallot-infused oil
  • 1/2 cup white basmati rice soaked in cold water for 30 minutes, rinsed and drained
  • 1/2 cup Italian vermicelli pasta
  • 1/2 cup black lentils such as beluga, soaked in hot water for 1 hour
  • 1/2 cup elbow pasta
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 14.5-ounce can chickpeas drained and rinsed
  • 1/4 cup da’ah prepared earlier
  • 1/2 cup salsa prepared earlier
  • 1/2 cup fried shallots prepared earlier
  • shatta for serving

Method
 

  1. Combine oil and shallots in a 10-inch skillet over medium heat and cook, stirring often, until shallots are golden brown and crisp.
  2. Strain shallots through a fine-mesh strainer into a heatproof bowl.
  3. Transfer fried shallots to a paper towel-lined plate and season with salt.
  4. Set shallot-infused oil aside to cool.
  5. Heat shallot-infused oil in a medium saucepan over medium-low heat.
  6. Add garlic and cook while stirring constantly until golden brown.
  7. Whisk in vinegar, tomato passata, tomato paste, sugar, cumin, and coriander.
  8. Simmer salsa until slightly thickened and reserve 1/4 cup for the shatta.
  9. Heat shallot-infused oil in a small saucepan over medium-low heat.
  10. Add garlic and cook while stirring constantly until fragrant.
  11. Whisk in vinegar, water, lime juice, and cumin.
  12. Season da’ah with salt and pepper and set aside.
  13. Heat shallot-infused oil in the cleaned saucepan over medium-low heat.
  14. Add red pepper flakes and stir constantly until fragrant.
  15. Add garlic and cook while stirring constantly until fragrant.
  16. Stir in tomato paste, reserved salsa, and cumin.
  17. Simmer shatta until slightly thickened and season with salt.
  18. Bring 2 cups water to a boil in a small saucepan or kettle.
  19. Heat shallot oil in a heavy-bottom pot over medium-low heat.
  20. Add vermicelli and stir until deep amber in color.
  21. Add rice and elbow pasta and stir until evenly coated in oil.
  22. Stir in soaked black lentils.
  23. Pour in freshly boiled water until ingredients are covered.
  24. Add cumin, coriander, salt, and pepper and bring to a boil.
  25. Cook until water is absorbed.
  26. Cover pot and cook until rice and lentils are tender.
  27. Let koshari rest off heat, then fluff with a fork and season with salt to taste.
  28. Transfer koshari to a serving dish.
  29. Drizzle with da’ah and salsa.
  30. Top with chickpeas and fried shallots.
  31. Serve warm with remaining sauce and shatta on the side.

Notes

The sauces can be made ahead and refrigerated in airtight containers for up to 3 days. Serve the koshari with extra salsa, shatta, and crispy fried shallots for added texture and flavor. Leftover koshari can be frozen for up to 1 month.