Egyptian Lentil and Rice Koshary

Rinse the lentils thoroughly. In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until tender but not mushy. Drain any excess water.

While lentils cook, prepare the rice. In a separate saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.

Cook the ditalini pasta according to package directions until al dente. Drain well.

For the tomato sauce, heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the crushed tomatoes, cumin powder, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.

To serve, layer the cooked rice, lentils, and pasta in bowls. Spoon a generous amount of the tomato sauce over the top.

Optionally, garnish with crispy fried onions or a drizzle of chili oil for extra flavor and texture.