Instructions
Begin by cooking the lentils. Place the lentils and 4 cups of water in a medium pot or saucepan and bring to a vigorous boil over high heat. Once boiling, reduce the heat to low and let the lentils simmer gently until they are just tender but still hold a firm bite, about 15 to 17 minutes. This par-cooking ensures the lentils finish cooking perfectly with the rice later. Drain the lentils well and season with a pinch of salt to enhance their natural earthiness. Next, prepare the rice. After soaking, drain the rice thoroughly. In the same saucepan, combine the par-cooked lentils and drained rice over medium-high heat. Add a tablespoon of vegetable oil, salt, freshly ground black pepper, and a half teaspoon of fragrant coriander. Stir frequently for about 3 minutes to toast the mixture lightly and let the spices bloom. Add warm water to the pot, covering the rice and lentils by approximately 1 1/2 inches—about 3 cups should suffice. Bring this mixture back to a gentle boil, allowing some of the water to reduce slightly. Then cover the saucepan tightly and reduce the heat to low, cooking undisturbed for about 20 minutes until all the liquid is absorbed and the grains are tender and fluffy. Once cooked, keep the pot covered and let it rest for 5 minutes to steam gently. While the rice and lentils are cooking, prepare the macaroni. Boil a large pot of salted water and add a little oil to prevent sticking. Cook the elbow macaroni according to the package instructions until al dente, then drain thoroughly. Warm the canned chickpeas briefly in the microwave while the other components finish cooking to ensure they are heated through for serving. To create the iconic crispy onion topping, thinly slice the large onion into rings. Sprinkle them generously with salt to draw out moisture, then toss the rings in flour to coat evenly, shaking off any excess. Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Carefully add the floured onion rings and cook, stirring frequently, until they attain a deep golden caramelized color and become irresistibly crispy without burning—this will take about 15 to 20 minutes. These crispy onions add a wonderful sweetness and crunch that contrast beautifully with the soft rice and lentils. Tips: To prevent the lentils from overcooking, keep a watchful eye during simmering and test frequently for bite. When cooking the rice and lentils together, resist the urge to uncover or stir, as this will affect steaming and texture. For extra flavor, consider serving Koshari with a drizzle of tangy tomato sauce or a touch of vinegar-based chili sauce. The crispy onions can be made in advance and stored in an airtight container to maintain crunch.
