Egyptian Lentil and Rice Koshary Bowls

Combine the rinsed lentils and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

While lentils are simmering, heat the olive oil in a large skillet or pot over medium heat. Add the rinsed rice, cumin powder, coriander powder, and cayenne pepper (if using). Stir for 1 minute until fragrant.

Add the diced tomatoes (undrained) and the remaining 1 cup of vegetable broth to the rice mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Once the lentils have simmered for 15 minutes, drain any excess liquid and add them to the rice mixture along with the rinsed and drained chickpeas. Stir gently to combine.

Cover the pot and let the Koshary bowls rest off the heat for 5 minutes to allow the flavors to meld. Serve warm in individual bowls.