Kushari

Ingredients

• •1 cup brown lentils
• •1 cup long-grain white rice
• •1 cup elbow pasta
• •1 can (28 oz) crushed tomatoes
• •4 cloves garlic, minced
• •2 tablespoons white vinegar
• •1 teaspoon cumin
• •3 tablespoons vegetable oil
• •2 large onions, thinly sliced
• •to taste salt and pepper
• •3 tablespoons chickpeas, cooked

Directions

1. 1Cook lentils in salted water for 20 minutes until tender, then drain and set aside.
2. 2In separate pots, cook rice and pasta according to package directions, then drain.
3. 3Heat 2 tablespoons oil in a pan and fry sliced onions until golden and crispy, then remove and set aside.
4. 4In the same pan, sauté minced garlic in remaining oil for 1 minute, add crushed tomatoes, vinegar, and cumin, simmer for 10 minutes.
5. 5Season the tomato sauce with salt and pepper to taste.
6. 6Layer cooked lentils, rice, and pasta in serving bowls.
7. 7Top each bowl with tomato sauce, crispy fried onions, and chickpeas, then serve immediately.

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