Kosharee
Ingredients
4 tbsp Serjella Extra Virgin Olive Oil
250 g ditalini pasta
2 cups brown lentils
¼ cup Serjella Extra Virgin Olive Oil
250 g vermicelli
2 cups short-grain rice
1 onion, chopped
1 tsp garlic, minced
2 cups tomato sauce
1 tsp chili flakes
1 tbsp white vinegar
½ cup boiled chickpeas
Salt and black pepper
Preparation
- Add the pasta to a pot of boiling water. Add 2 tablespoons of olive oil and 1 teaspoon of salt. Cook the pasta according to pack instructions.
- Drain the pasta from water and set it aside.
- Wash the lentils then drain them. Add to a pot of boiling water. Season with salt and pepper. Cover and cook for 20 minutes.
- Heat ¼ cup of olive oil in a medium pot. Add vermicelli and rice. Season with salt and pepper.
- Add one cup of water. Cover and cook for 10 minutes. Add the cooked lentils. Mix to combine.
- Heat 2 tablespoons of olive oil in a different pan.
- Add onion, garlic and tomato sauce. Season with salt, pepper and chili flakes. Cook for 10 minutes.
- Add the vinegar and continue cooking for 5 minutes .
- In a serving plate, mix the rice, lentils, pasta, and chickpeas. Top with the tomato sauce and serve.
Enjoy it!
