Koshari (Egyptian Dish of Rice, Lentils and Macaroni) - Live Slow Run Far

Koshari (Egyptian Dish of Rice, Lentils and Macaroni)

Here comes a weeknight and weekend winner alike, loaded with green peas, red lentils and a mighty flavor punch, not to mention the 100% delicious toppings. Mike deserves all the credit for this yummy, filling and utmost satisfying concoction, which was inspired by the Egyptian dish Koshari. Here, it’s been adapted to suit our tastebuds and also qualify as a complete meal, and we’ve already made it a ton of times. We hope you’ll like it, and perhaps add it to your rotation as well!

Oh, and another great thing: with frozen green peas, onions and crushed tomatoes as the vegetable components, it’s really an all-season dish and the most pantry friendly thing you can think of (well, tied with this pantry lentil soup). Enjoy!

För recept på svenska, klicka här: Koshari (egyptisk rätt med havreris, linser och makaroner)

Serves 4-6
Total Time: 40 min


4 medium red onions (400 g), cut in half and then thinly sliced
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tsp red pepper flakes
1000 g crushed tomatoes
700 ml water
300 g macaroni (600 ml)
200 g rice (250 ml)
200 g red lentils (250 ml)
400 g frozen green peas (650 ml)
4 tbsp white wine vinegar
1 tsp salt
Olive oil

Sauce (optional)

1 dl mayonnaise
1 dl yoghurt
1 tbsp white wine vinegar
1 tbsp sugar
1/4 tsp salt


  1. Start with the caramelized red onions. Sauté the onions in 2 tbsp of olive oil over medium to low heat for 30 min, stirring occasionally.
  2. While the onions are caramelizing, heat up 2 tbsp of olive oil in a large pot over medium heat. When the oil is hot, add in the cumin, coriander, paprika and red pepper flakes. Stir continuously for 1 min.
  3. Add in the crushed tomatoes, water, macaroni, rice and red lentils. Bring to a simmer and cook covered for 10-15 min, until almost all the liquid is absorbed and the pasta and rice are done. If it dries out before ready, add in hot water as needed (a little at a time).
  4. Stir in green peas, white wine vinegar and salt. Let cook for another few minutes and then take off the heat.
  5. Whisk together all the sauce ingredients and set aside.
  6. Serve with a topping of caramelized onions and a drizzle of sauce. 

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