Koshari Deluxe Recipe

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Ingredients:

Serving

3/4 cup brown lentils
5 cups water
salt , to taste
1/2 cup fideo vermicelli
2 tbsp olive oil
1 cup rice (i used white basmati)
1 3/4 cups water (or vegie or chicken broth)
salt , to taste
fresh cilantro, for garnish ( my addition-for color)
2 large onions , thinly slivered
2 -4 tbsp olive oil
1 small onion, chopped
2 tbsp olive oil
1 garlic clove, minced
1 (14 -16 oz) can whole tomatoes (use fresh toms when in season)
1/2 tsp ground cumin
salt
3 garlic cloves, finely minced
salt
1/4 tsp cumin
1/3 cup wine vinegar (recipe didn'tsp specify which, but i used red )
1/2 cup olive oil
1 -2 serrano chili, seeded and minced

Directions:

Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate.
TOMATO SALSA: lightly sautè the chopped onion in the olive oil on medium heat. Add the garlic and cook another minute to avoid burning.
Place the mixture in a food processor or blender along with the tomatoes. Puree to desired consistency.
Place the salsa mixture back in the pan. Stir in the cumin and season to taste with salt and pepper.
Simmer, covered about 15 minutes. Set salsa aside to cool to room temperature.
GREEN CHILI VINAIGRETTE: Combine all ingredients and stir well.
KOSHARI: In a large pot of boiling salted water, cook the lentils until very tender. Drain well.
Heat up the olive oil in a large pan on medium heat and brown the fideo vermicelli and rice, stirring well to coat with the oil. Reduce heat if necessary to avoid burning.
Pour in 1 3/4 cups water (or vegie broth or chicken broth) and add salt to taste.
Reduce heat, cover and simmer until tender for about 20 minutes.
Meanwhile, cook the slivered onions in 2-4 tablespoons of olive oil until the onions are caramelized a dark golden brown and crisp. Remove from heat and set aside.
To serve, place the rice/fideo vermicelli mixture on a large serving platter. Another option: the rice/fideo/lentils can be combined then arranged on the platter.
Spoon the drained, cooked lentils around the rice. Top the rice with the caramelized onion and garnish with fresh chopped cilantro.
Transfer the spicy tomato sauce and green chili vinaigrette into separate bowls.
Each person spoons some of the spicy tomato sauce and green chili vinaigrette onto their serving of rice/lentils.
Servings are estimated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	834.44 Kcal (3494 kJ)
Calories from fat	480.96 Kcal
		% Daily Value*
Total Fat	53.44g	82%
Sodium	17.45mg	1%
Potassium	564.33mg	12%
Total Carbs	69.88g	23%
Sugars	4.67g	19%
Dietary Fiber	13.67g	55%
Protein	14.02g	28%
Vitamin C	10.1mg	17%
Iron	5.1mg	29%
Calcium	96.8mg	10%

Amount Per 100 g
Calories	123.65 Kcal (518 kJ)
Calories from fat	71.27 Kcal
		% Daily Value*
Total Fat	7.92g	82%
Sodium	2.59mg	1%
Potassium	83.62mg	12%
Total Carbs	10.36g	23%
Sugars	0.69g	19%
Dietary Fiber	2.03g	55%
Protein	2.08g	28%
Vitamin C	1.5mg	17%
Iron	0.8mg	29%
Calcium	14.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.3

Points
22

PointsPlus

Good Points

saturated fat free,
sodium free,
cholesterol free

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