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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate. | 2. TOMATO SALSA: lightly sautè the chopped onion in the olive oil on medium heat. Add the garlic and cook another minute to avoid burning. | 3. Place the mixture in a food processor or blender along with the tomatoes. Puree to desired consistency. | 4. Place the salsa mixture back in the pan. Stir in the cumin and season to taste with salt and pepper. | 5. Simmer, covered about 15 minutes. Set salsa aside to cool to room temperature. | 6. GREEN CHILI VINAIGRETTE: Combine all ingredients and stir well. | 7. KOSHARI: In a large pot of boiling salted water, cook the lentils until very tender. Drain well. | 8. Heat up the olive oil in a large pan on medium heat and brown the fideo vermicelli and rice, stirring well to coat with the oil. Reduce heat if necessary to avoid burning. | 9. Pour in 1 3/4 cups water (or vegie broth or chicken broth) and add salt to taste. | 10. Reduce heat, cover and simmer until tender for about 20 minutes. | 11. Meanwhile, cook the slivered onions in 2-4 tablespoons of olive oil until the onions are caramelized a dark golden brown and crisp. Remove from heat and set aside. | 12. To serve, place the rice/fideo vermicelli mixture on a large serving platter. Another option: the rice/fideo/lentils can be combined then arranged on the platter. | 13. Spoon the drained, cooked lentils around the rice. Top the rice with the caramelized onion and garnish with fresh chopped cilantro. | 14. Transfer the spicy tomato sauce and green chili vinaigrette into separate bowls. | 15. Each person spoons some of the spicy tomato sauce and green chili vinaigrette onto their serving of rice/lentils. | 16. Servings are estimated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	3/4	cup		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
fideo vermicelli	1/2	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
rice	1	cup	used	678.95	141.0625	13.949000000000002	5.92
water	1 3/4	3/4		0.0	0.0	0.0	0.0
salt				-	-	-	-
cilantro				-	-	-	-
onion	2		slivered	120.0	28.02	3.3	0.3
olive oil	2 -4	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	120.0	28.02	3.3	0.3
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
tomato	1	can		40.2099	8.6898	1.9658	0.4468
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt				-	-	-	-
garlic clove	3		minced	4.47	0.9918	0.1908	0.015
salt				-	-	-	-
cumin	1/4	teaspoon		3.9375	0.4645	0.187	0.2338
wine vinegar	1/3	cup	used	15.1367	0.2151	0.0319	0.0
olive oil	1/2	cup		238.68	0.0	0.0	27.0
serrano chili	1 -2		seeded minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.