Koshari

Steps

1. 1
   Step 1:

   Bring the lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat.

2. 2
   Step 2:

   Reduce the heat to low and cook until the lentils are just tender, 15 to 17 minutes.

   15–17 min
3. 3
   Step 3:

   Drain the lentils and season with a little salt; they should be par-cooked and still have some bite.

4. 4
   Step 4:

   Drain the rice from its soaking water.

5. 5
   Step 5:

   Combine the par-cooked lentils and rice in the saucepan over medium-high heat with 1 tablespoon cooking oil, salt, pepper, and coriander.

6. 6
   Step 6:

   Cook for 3 minutes, stirring regularly.

   3 min
7. 7
   Step 7:

   Add warm water to cover the rice and lentil mixture by about 1 1/2 inches, using about 3 cups of water.

8. 8
   Step 8:

   Bring to a boil and let the water reduce slightly.

9. 9
   Step 9:

   Cover and cook until all the liquid has been absorbed and the rice and lentils are cooked through, about 20 minutes.

   20 min
10. 10
    Step 10:

    Keep covered and undisturbed for about 5 minutes.

    5 min
11. 11
    Step 11:

    While the rice and lentils cook, boil the elbow macaroni in water with a dash of salt and a little oil according to the package instructions until al dente, then drain.

12. 12
    Step 12:

    Cover the chickpeas and warm them briefly in the microwave before serving.

13. 13
    Step 13:

    Sprinkle the onion rings with salt, toss them in flour to coat, and shake off the excess flour.

14. 14
    Step 14:

    Heat the cooking oil in a large skillet over medium-high heat.

15. 15
    Step 15:

    Cook the onion rings, stirring often, until caramelized brown and crispy but not burned, 15 to 20 minutes.

    15–20 min