Kushari - Egyptian Rice Lentils and Tomatoes

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“I saw this dish being made on a travel/food program so the measurements are a bit of a guess. I would say this would be about 6 serves. The tomato sauce is quite vinegary. If you a seasoned cook you could cook the lentils, rice and macaroni all together adding the ingredients at the right time so everything finishes cooking at the same time. I like to add a good sprinkle of chilli oil just before serving.”
1hr 10mins

Ingredients Nutrition


  1. Pick over the lentils and wash well and drain. In a large pot add lentils and cover with cold water so the water is 3cm above the lentils. Bring to boil and reduce heat, cover and simmer for about 30 mins until tender. You make need to add more water through the cooking, stir occasionally.
  2. Cook the rice in your preferred method (I use a rice cook so its easy). If you want cook the rice in stock or add a stock cube.
  3. For the sauce heat 1/2 cup oil in large fry pan and saute the garlic and chilli for a few minuets Add the tomatoes, water and vinegr and bring to boil. Reduce heat and simmer until cooked down - about 20 minutes.
  4. Bring a pot of salted water to the boil and cook the macaroni. Drain and set aside.
  5. Heat the remaining 1/2 cup oil and saute the onion until golden brown. You can also fry until crispy if you like. Remove and drain on paper towels.
  6. To serve the dish divide and layer ther lentils, then rice, then macaroni followed by the tomato sauce and fried onions.

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