Rice, lentils, pasta, chickpeas, tomato sauce, and crisp onions meet in an Egyptian bowl.
25 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the lentils for 20-22 minutes, keeping them firm.
Cook the rice in a separate pot for 15 minutes.
Boil the pasta in water until al dente.
Boil tomato puree with vinegar and garlic for 12 minutes into a sauce.
Slice the onions thinly and fry in hot oil until crisp.
Combine rice, lentils, pasta, chickpeas, and sauce in bowls.
💡 Tip: Vinegar in the sauce balances the starchy base of the koshari bowls.
🍽️ Serving suggestion: Serve hot with crisp onions and spicy tomato sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
18
g protein
96
g carbs
12
g fat
7.9g
Sugar
9g
Fiber
28.2mg
Sodium
2.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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