Keto Koshari

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.

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.

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.

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

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

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

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

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