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vegan Koshari plate with sauce
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Vegan Egyptian Koshari – Egypt’s National Dish

This vegan one dish is the National Dish or Egypt and one of the most popular street food faves. The caramelized onions make this so delicious!
Prep Time10 mins
Cook Time1 hr
Course: Entree
Cuisine: Egyptian
Servings: 8 people
Calories: 505kcal

Ingredients

Sauce Ingredients

Caramelized Onions Topping Ingredients

  • 6 tablespoons oil
  • 3 large onions thinly sliced

Instructions

  • Cook noodles (or pasta) according to package instructions, until al dente.
  • Combine lentils with 3 cups water, garlic, cumin and bay leaf in a saucepan.
  • Bring to a boil and simmer until lentils are tender.
  • Strain and discard garlic and bay leaf.
  • Add salt to taste and toss to combine.
  • To make the sauce, heat oil. Add onion and garlic. Cook until softened.
  • Add tomatoes, Baharat, vinegar, chile and salt. Bring to a boil. Reduce to a simmer and cook for 10 minutes until thickend. (if using fresh tomatoes, simmer for 20 minutes and add water as needed)
  • While the sauce is simmering, cook all the other ingredients.
  • In a saucepan, bring 2 cups of water to a boil. Add rice and salt. Cover and reduce to a simmer. Cook until rice has absorbed all of the liquid and is tender, about 15 minutes.
  • In a large bowl, combine rice, lentils, noodles and chickpeas. Toss to combine. Taste and add salt, if necessary. Cover to keep warm until ready to serve.
  • To make the topping, heat oil.
  • Add onions and fry on low heat until the onions are golden brown, about 10 minutes.
  • To plate koshari, add grain and lentil combination onto a plate.
  • Add some tomato on top.
  • Garnish with the onions.

Video

Notes

Notes:
Rice, lentils and pasta can easily be cooked in an instant pot!

Nutrition

Calories: 505kcal | Carbohydrates: 74g | Protein: 17g | Fat: 17g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 789mg | Fiber: 14g | Sugar: 8g | Vitamin A: 313IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 5mg
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