Koshari Deluxe

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I've been planning to try this traditional egyptian vegetarian dish (at least another version of it) for a long time and finally did a few days ago. From arabian delights. Ps> in us, you'll find fideo vermicelli (aka 'pelo de angel' or simply fideos) in the mexican food aisle section.

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Steps

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Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate.

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Tomato salsa: lightly saut the chopped onion in the olive oil on medium heat.

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Add the garlic and cook another minute to avoid burning.

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Place the mixture in a food processor or blender along with the tomatoes.

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Puree to desired consistency.

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Place the salsa mixture back in the pan.

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Stir in the cumin and season to taste with salt and pepper.

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Simmer , covered about 15 minutes.

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Set salsa aside to cool to room temperature.

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Green chili vinaigrette: combine all ingredients and stir well.

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Koshari: in a large pot of boiling salted water , cook the lentils until very tender.

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Drain well.

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Heat up the olive oil in a large pan on medium heat and brown the fideo vermicelli and rice , stirring well to coat with the oil.

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Reduce heat if necessary to avoid burning.

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Pour in 1 3 / 4 cups water and add salt to taste.

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Reduce heat , cover and simmer until tender for about 20 minutes.

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Meanwhile , cook the sliv.

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Ingredients

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brown lentils, water, salt, vermicelli, olive oil, rice, fresh cilantro, onions, onion, garlic clove, whole tomatoes, ground cumin, garlic cloves, cumin, wine vinegar, serrano chili