Koshary

Ingredient

Sauce
2 Garlic cloves, chopped
2 TBS vegetable oil
1 1/2 Cup fresh tomato sauce

1/4 tsp hot pepper
1 tsp vinegar, pepper and salt

Koshary:
2 Cups Egyptian rice
1 Cup brown lentils
4 Cup water
1/2 Kg elbow macaroni
Salt and pepper
2 Onions, sliced
4 TBS vegetable oil

Method/ For the Sauce
-Heat oil in a saucepan over medium heat.
-Add garlic and sauté garlic for two minutes.
-Add tomato sauce, hot pepper, salt and black pepper.
-Bring to a boil, then reduce heat and simmer for approximately 10 minutes.
-Add vinegar and simmer for an additional 5 minutes.
-Remove from the heat and set aside.

For the Koshary
-Rinse the brown lentil; drain and set aside.
-Heat oil in a large pot over medium heat.
-Add onion and sauté the onion until golden brown.
-Remove onion from the oil spread on a paper towel to absorb the excess oil.
-Place lentils into the same pot over medium heat, cover with water and let boil.
-Season with salt and pepper.
-Reduce heat and cover for 25 minutes or until the lentils begin to cook.
-Stir in rinsed rice until began to boil.
-Cover and reduce heat until completely cooked about 10-15 minutes (you may add water if needed).
-At the same time boil macaroni in salted water, drain and keep aside.

Serving
- To serve, place rice and lintel in a bowl, top with some macaroni, spoon some tomato sauce, top with fried onion.