Kosharee

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!

Medium
60 Minutes
2-3 People
serjella olive oil