Egyptian koshari (meal prep)
Ready in 45 min4 servings
624kcal · per serving
Protein23.2 g
Carbs93.8 g
Fat13.9 g
Ingredients
- 160 g Lentils, dry
- 160 g White rice, uncooked
- 160 g Pasta, dry (uncooked)
- 200 g Chickpeas (canned)
- 300 g Onion
- 40 g Sunflower oil
- 10 g Garlic (clove)
- 400 g Canned peeled tomatoes
- 4 g Cumin
- 30 g Lemon
Steps
- Cook the lentils (20 min), rice (12 min) and pasta (10 min) separately, then drain.
- Fry the sliced onion in the oil for 15 min until deep golden and crisp.
- In the same pan, simmer the tomatoes with the garlic, cumin and lemon juice for 10 min.
- Mix the lentils, rice, pasta and chickpeas, divide into 4 containers and top with the sauce and crispy onions.
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