Kushari

Ingredients:

SERVES 4
2 large yellow onions, thinly sliced
¼ c (30 g) cornstarch
1 c (200 g) brown lentils
1 t salt
1 c (200 g) white rice
1 t cumin
2 c (170 g) elbow macaroni or ditalini
¼ c (60 ml) extra virgin olive oil,
plus more if needed.

SAUCE
1 T extra virgin olive oil
6 small garlic cloves, minced
1 t cumin
1 t salt
¼ t cayenne pepper (optional)
2 T white vinegar
15 oz (425 g) can tomato sauce

Preparation:

1-Pat the onions dry with paper towels. Toss them in the cornstarch and set aside.

2-In a medium pot, combine the lentils with 1½ cups (350 ml) water. Bring to a boil over medium heat, add 1 teaspoon salt, cover the pot, and reduce the heat to low. Simmer until the lentils are tender, 10 to 15 minutes, adding up to ¼ cup (60 ml) more water if they dry out.

3-In a separate medium pot, cook the rice: Bring 1½ cups (350 ml) water to a boil over high heat. Once boiling, add the rice, cumin, and 1 teaspoon salt. Reduce the heat to low and simmer, covered, until the rice is tender, about 20 minutes.

4-Cook the pasta according to the package instructions. Once cooked, drain, rinse with cold water, and set aside.

5-In a large sauté pan, heat the olive oil over medium heat. Fry the onions until they are light brown and crisp, about 10 minutes (you may need to do this in batches to avoid crowding the pan).

6-In a separate saucepan, make the sauce: Heat the olive oil. Add the garlic, cumin, salt, and cayenne pepper, if using, followed by the vinegar. Once you smell a rich aroma, add the tomato sauce, and bring to a boil. Reduce the heat to a slow simmer and cook until it thickens slightly, about 10 minutes. If you prefer a thinner sauce, you may wish to mix in up to ¼ cup (60 ml) water.

7-To serve, place the pasta on a dish. Top with the rice, then the lentils, and then the onions. Serve the warm sauce on the side

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