A flavorful and hearty dish inspired by the traditional Egyptian Koshari, perfect for a satisfying meal.
Rinse the lentils under cold water and place them in a large pot with double their volume of water.
Rinsing the lentils removes excess starch and ensures a cleaner flavor.
Bring the pot to a boil, then reduce the heat and simmer until the lentils are tender.
Keep an eye on the water level and add more if it gets too low.
Add the rice to the pot with the lentils and cook until the rice is tender.
Stir occasionally to prevent sticking.
In a separate pot, cook the pasta according to the package instructions, then drain and set aside.
Add a pinch of salt to the pasta water for better flavor.
Heat the olive oil in a frying pan and sauté the onions and garlic until golden brown.
Stir frequently to avoid burning the garlic.
Add the chopped tomatoes, chili flakes, salt, and pepper to the pan and simmer until the sauce thickens.
For a smoother sauce, blend it with an immersion blender.
Combine the lentils, rice, and pasta in a large serving bowl.
Mix gently to avoid breaking the pasta.
Serve the mixture on plates and top with the tomato sauce.
Garnish with fresh herbs like parsley for added color and flavor.
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