Egyptian Koshary Bowls

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

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

Cook pasta: In a separate pot, boil water and cook elbow macaroni according to package directions until al dente. Drain and set aside.

Prepare crispy onions: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add thinly sliced onions and fry, stirring occasionally, for 10-15 minutes 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 the remaining 1 tablespoon of vegetable oil if needed. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, cumin powder, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.

Assemble Koshary: In individual serving bowls, layer the cooked rice, then the cooked lentils, followed by the cooked macaroni. Top with drained and rinsed chickpeas.

Serve: Spoon a generous amount of the tomato sauce over each bowl. Garnish with the crispy fried onions. Serve warm.