Egyptian Koshari Recipe (with Video)

Fry the onions
1. Season the onions with salt and toss in the flour. Shake off excess flour.
2. Heat oil in a skillet, over medium high heat. Fry the onions, stirring frequently so they don't burn. They should be crispy and golden brown when done.
3. Remove onions from skillet and place on a plate lined with paper towels to soak excess oil.
Prepare the pasta
1. Cook pasta as indicated on package.
2. Drain pasta, add 1 tbsp of oil (from frying the onions) and season to taste. Set aside.
Cook the lentils
1. Wash lentils thoroughly with cold water. Drain.
2. Place lentils in a pot with about 4 cups of water, over high heat.
3. Add cumin and salt to taste. Bring to a boil. Cover and reduce heat to medium heat.
4. Cook until lentils are tender (about 25-30 minutes).
Cook the chickpeas
1. Wash chickpeas thoroughly with cold water. Drain.
2. Place chickpeas in a pot with about 2 cups of water, over medium heat.
3. Add cumin and salt to taste. Cover and reduce heat to medium low.
4. Cook until chickpeas are tender (about 10-15 minutes).
Make vermicelli rice
1. Place a pot over medium high heat. Add oil (from frying the onion) and vermicelli. Cook until golden brown.
2. Add water and rice. Season with salt, to taste.
3. When it comes to a boil, cover and reduce heat to medium low.
4. Cook for 20-25 minutes. Fluff with a fork. Cover and set aside.
Make tomato sauce
1. Place a pot over medium heat. Add oil (from frying the onions) and garlic. Cook until fragrant.
2. Add the tomato sauce, cumin, salt and pepper to taste. Stir until well combined.
3. Simmer over low heat for about 15 minutes or until sauce thickens.
4. Add vinegar and remove from heat.