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- 1 lb Lentils (brown or black)
- 1-2 cups rice
- 1-2 cups elbow macaroni (optional)
- 1 cup vegetable oil (evenly divided into two portions)
- 1 clove garlic, crushed (optional)
- 1 hot chili pepper, cleaned and chopped (optional)
- 3-4 ripe tomatoes, chopped
- ½ cup water
- 2 tbsp vinegar
- salt (to taste)
- one Onion, cut in rings
Clean and rinse Lentils. Place Lentils in large pot. Cover with cold water, such that the water level is one inch above the Lentils. Add salt if desired. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until Lentils are tender and water is almost completely absorbed for 30 minutes. Add additional water if necessary.
While Lentils are cooking: Cook rice in normal manner. Prepare sauce while Lentils and rice are cooking: Heat oil in large skillet. Sauté garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.
While Lentils and rice are cooking and sauce is simmering: Heat remaining oil in another skillet. Sauté Onion until it is deeply browned and crispy. When done, remove Onion from skillet and drain on absorbent paper or paper towels.
When everything is done: Assemble each serving of kushari in a soup bowl: alternate layers of Lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce. Serve with bottled hot chili pepper sauce.