Egyptian Koshary

Prepare the Rice: Heat 1 tablespoon of vegetable oil in a saucepan over medium-high heat. Add the rice and stir continuously until each grain is coated with oil (about 3 minutes). Pour in 3 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is fully absorbed (approximately 20-25 minutes).

Cook the Macaroni: Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni and cook, uncovered, until al dente (about 8 minutes). Drain well in a colander, then return the macaroni to the pot, cover, and keep warm.

Simmer the Lentils: Soak the lentils in water for 30 minutes. Drain and rinse thoroughly. In a separate pot, bring 2 cups of water to a boil, add the lentils, and return to a boil. Cover, reduce heat to low, and simmer until the lentils are tender (around 15-20 minutes). Stir in 1/2 teaspoon of salt.

Caramelize the Onions: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced onions and cook, stirring frequently, until they are deeply golden brown and caramelized (about 10-15 minutes). Add the minced garlic and cook for another minute until fragrant. Remove from the skillet and drain on a paper towel-lined plate to remove excess oil.

Prepare the Tomato Sauce: Place half of the caramelized onion mixture into a saucepan. Stir in the vinegar, diced tomatoes, tomato paste, black pepper, 1 1/2 teaspoons of salt, cumin, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat to medium-low and simmer for approximately 12 minutes, allowing the flavors to meld.

Assemble and Serve: On each serving plate, place a spoonful of rice, followed by macaroni, and then lentils. Sprinkle generously with the caramelized onions and top with the flavorful tomato sauce. Serve immediately and enjoy the explosion of flavors!