Entrepreneur and Animal Rights Activist Vanessa Marsot of Ellora Wellness(coming soon) makes Koshary, the National Dish of Egypt – totally plant-based and delicious!  #LunchBreakLIVE #JaneUnChained

RECIPE: Koshary  (serves 4)

INGREDIENTS

  • 1 cup of brown rice
  • 1 cup of brown lentils (I used sprouted lentils, as they’re healthier and faster to cook)
  • 2 cups gluten-free elbow macaroni (I use rice or quinoa macaroni)
  • 3-4 medium tomatoes, chopped
  • 2 medium red onions
  • 1 Tbsp coconut oil

Spicy Chili Sauce

INGREDIENTS

  • 3-4 cloves of garlic – finely chopped or crushed
  • 2-3 tbsp white wine vinegar
  • 2 tsp cumin powder
  • 1-2 tsp chili powder (or as much as is desired)
  • Sea salt and pepper to taste

DIRECTIONS

  1. To a pot of water, add the lentils along with a clove of garlic, half an onion, some cumin powder and salt and pepper if desired. Bring to a boil, then cover and simmer until cooked. Make sure not to over cook – you want them slightly al dente and not mushy.
  2. Add the macaroni to a pot of boiling water, cook and drain.
  3. Cook brown rice until perfectly fluffed.
  4. Make a tomato sauce by cooking the chopped tomatoes with about 1/4 cup of water and salt and pepper to taste, or use your favorite tomato sauce.
  5. While the sauce simmers – chop up the remaining onions into thick strips. Spread on a baking tray greased with coconut oil or some cooking spray and grill on medium heat till edges are crispy.
  6. To make the chili sauce, combine the garlic, vinegar, cumin and chili powder with 1-2 tablespoonfuls of the base tomato sauce.
  7. Serve by layering the rice, macaroni, lentils and tomato sauce, then top with grilled onions.

                             LBL Vanessa Marsot Koshary 6:6:17

            Koshary – National Dish of Egypt