Egyptian Koshary Bowl

Cook lentils: In a medium saucepan, combine rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside.

Cook rice: In another saucepan, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Set aside.

Cook pasta: While rice is cooking, boil elbow macaroni according to package directions until al dente. Drain and set aside.

Prepare crispy onions: Heat olive oil in a large skillet over medium-high heat. Add thinly sliced onion and fry for 8-10 minutes, stirring occasionally, until deeply golden brown and crispy. Remove onions with a slotted spoon and place on a paper towel-lined plate to drain. Reserve the oil in the skillet.

Make tomato sauce: In the same skillet with the reserved oil, add crushed tomatoes, cumin, salt, and black pepper. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.

Assemble bowls: To serve, layer rice, lentils, macaroni, and chickpeas in individual bowls. Spoon a generous amount of the tomato sauce over the top.

Garnish and serve: Sprinkle the crispy fried onions over each Koshary bowl just before serving.