Egyptian Koshari

This is not in honor of Egypt's current protests... it's just been on my menu for 3 weeks so I finally made it and we liked it. Ava really enjoyed the lentils in this one. :) Plus, it's a cheap dinner!

Egyptian Koshari

3/4 cup brown lentils
3 cups water
1 cup uncooked long grain rice
1 cup elbow macaroni
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 (15.5 ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, or to taste
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper to taste


1.Cook rice on stove or in rice cooker. Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Drain off any excess liquid. Add the rice to the lentils.
2.Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until al dente. Drain.
3.Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is browned. Pour in the tomatoes and season with red pepper flakes, cumin, salt and pepper. Simmer over medium heat for 10 minutes. Puree sauce in blender
4.In a large serving dish, stir together the lentils, rice and macaroni. Mix in the pureed tomato sauce until evenly coated.