Protein Rich, Main course, Egypt, African

Vegan Egyptian Kosheri

by Amira Mansour

A classic, comforting Egyptian staple, Kosheri combines protein-packed lentils and fluffy rice topped with a zesty, vinegary tomato sauce and crispy, caramelized onions. This hearty dish is a beloved example of traditional vegan plant-based cooking.

Total Time

1 hour

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 6 Servings

2 cups, uncooked

Brown or white rice
1 lb

Brown lentils
2 tbsp

Olive oil
2 cloves, crushed

Garlic
32 oz (two 16 oz cans)

Tomato sauce
1/2 cup

Water
1/4 cup

Vinegar
1

Medium onion

Time

Preparation Time

15 mins
Cooking Time

45 mins
Total Time

1 hour

Goes Great with

VEGAN COOKED RICE WITH SWEET CORN AND PEAS

Moroccan Spiced Beet Salad

Bryanna's Injera (Ethiopian Flatbread)

Algerian Rice Salad

VEGAN MIXED SESAME RICE CRACKERS

Method

Cook the rice according to the package directions until light and fluffy.
Rinse the lentils thoroughly. Place them in a pot, cover with water, bring to a boil, then reduce heat and simmer until tender and most water is absorbed.
In a saucepan, heat 1 tablespoon of olive oil and sauté the crushed garlic until golden. Stir in the tomato sauce and simmer for 10-15 minutes.
Add the water and vinegar to the sauce, bring to a quick boil, then remove from heat immediately and season with salt to taste.
Thinly slice the onion and sauté in the remaining 1 tablespoon of oil until dark brown and crispy.
Assemble the dish by layering the cooked lentils on the bottom, followed by a layer of rice, and topping with the tomato sauce and crispy onions.

Notes:

For the best flavor, allow the lentils to absorb the water fully so they remain firm. If you prefer a crunchier topping, ensure your onions are sliced very thinly and fried until they reach a deep mahogany color. You can also add a pinch of cumin or coriander to the sauce for extra depth.