Egyptian Koshari

• 1 cupbrown lentils
• 2 cupsrice
• 1 cupelbow macaroni
• 2 onions, fried crisp
• 2 cupstomato sauce

Instructions

1. 1

   Brown the brown lentils in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook rice and elbow macaroni in the same pot until softened and fragrant.

3. 3

   Return the brown lentils, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Egyptian Koshari taste finished.