Egyptian Koshari

In a large pot, bring 3 cups of water to a boil

Once boiling, add brown lentils, cumin, salt and pepper to the water

Lower heat to low-medium, cover with a lid, and let lentils simmer for 15-20 minutes

Remove lid, add 2 cups of water, and turn heat to medium-high heat

Once water is boiling again, add rice, turn down the temperature to low, and cover with a lid

After 15-20 minutes (or rice is cooked) remove lentil and rice mixture from heat and set aside

Cook the pasta per directions on the packaging, strain, and set aside

In a sauté pan, heat oil

Once oil is hot, add coriander to oil and stir

Add chickpeas and stir, once warm, set aside

In a food processor, combine all tomatoes, 1 small onion, 2 garlic cloves, salt and pepper

Strain the tomato mixture, releasing all the juice, set aside

Discard the pulp

In a saucepan, heat oil on medium heat

Add in onions and garlic and cook until onions are translucent and beginning to brown on the edges

Stir in tomato paste and combine

Add white vinegar to saucepan and stir until combined

Add strained tomato sauce, bring to a boil, and then reduce to simmer for 10-15 minutes or until sauce thickens

In a deeper sauté pan, heat canola oil to approximately 365 degrees Fahrenheit

Slice onions into thin strips and combine in a bowl with flour

Once oil is hot, drop onion strips into oil and fry until golden brown

Remove onions from oil and set on a cooling rack