Egyptian Lentil and Rice Koshary Bowl

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. Drain any excess water.

While lentils cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, for 10-12 minutes until deeply golden brown and crispy. Remove onions with a slotted spoon and set aside on a paper towel-lined plate.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the rinsed rice and sauté for 2 minutes. Add 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender.

In a separate small pot, bring 4 cups of salted water to a boil. Add the elbow macaroni and cook according to package directions, usually 7-9 minutes, until al dente. Drain well.

For the tomato sauce, combine the crushed tomatoes, cumin powder, salt, and black pepper in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened.

To assemble, divide the cooked rice, lentils, and macaroni among four bowls. Spoon the tomato sauce over each bowl and top generously with the crispy fried onions. Serve warm.