Name: Keto Koshari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cauliflower rice; 2 cups Zucchini noodles; 1 cup Brown lentils, cooked; 3 tablespoons Olive oil; 1 medium Onion, thinly sliced; 2 cloves Garlic, minced; 3 tablespoons Tomato paste; 1 14.5 oz can Canned diced tomatoes; 1 teaspoon Ground cumin; 1 teaspoon Ground coriander; 1 teaspoon Paprika; 1 teaspoon Salt; 0.5 teaspoon Black pepper; 0.5 teaspoon Red pepper flakes; 1 cup Water; 0.25 cup Fresh parsley, chopped

1

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and sauté until caramelized, about 8-10 minutes. Remove half of the onions and set aside for garnish.

2

Add the remaining 2 tablespoons of olive oil to the skillet with the onions. Stir in the garlic, cooking for an additional minute until fragrant.

3

Mix in the tomato paste and stir continuously for 2 minutes. Add the canned diced tomatoes along with the cumin, coriander, paprika, salt, black pepper, and red pepper flakes. Stir well to combine.

4

Pour in the water, reduce the heat, and allow the sauce to simmer for 10 minutes, stirring occasionally.

5

Meanwhile, in a separate pot, steam the cauliflower rice and zucchini noodles separately until tender-crisp, about 5 minutes each.

6

Mix the cooked lentils into the tomato sauce and allow them to heat through, about 5 minutes.

7

To assemble, evenly spoon the cauliflower rice into bowls. Top with zucchini noodles and a generous ladle of the lentil tomato sauce.

8

Garnish with the reserved caramelized onions and fresh chopped parsley before serving.

Keto Koshari

Ingredients

16 Ingredients

Instructions

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