• In RealFoodRevolution
• Posted May 15, 2018

Kushari

Kushari

Vegan

Serves 5-6

Lentils:

• 1 bag (16 oz) of dried brown lentils
• 1 C of white rice
• 1 medium purple onion
• 2 Tbsp. vegetable oil
• 1 ½ tsp of sea salt
• ½ tsp of black pepper

Macaroni:

• 1 bag (16 oz) of elbows macaroni (vegan)
• 1 Tbsp. vegetable oil
• ½ tsp of salt

Tomato Sauce:

• 1 Can of fire roasted diced tomato
• 1 small can of tomato paste
• 1 medium onion
• 4-5 cloves of garlic, finely minced
• 2 tsp of salt
• ½ tsp of black pepper
• few dashes of cayenne pepper
• 1 ½ Tbsp. of vegetable oil
• 2-3 cups of water

Sundried Caramelized Onion

• White onion
• Sun light
• 2 Tbsp. vegetable oil

Optional: garbanzo beans and drizzle of white wine vinegar

Directions:

Lentils: finely chop onion and sauté until golden with oil. Add lentils and stir for 2 minutes. Add water (about 7-8 cups), then heat until boiling. Once brought to a boil, add the rice, stir lightly, add salt, pepper and about another tablespoon of oil, set heat to low, and let it simmer for about 30 minutes. Do not mix when it is partially cooked, you don’t want the release of starch to make it sticky and pasty. After 30 minutes, taste to see if it is ready, if not, continue to cook for another 10 minutes, then turn off heat and let it cool with lid on for another 10-15 minutes. Macaroni, follow the instructions on the back of your package, add salt and oil to water. Tomato sauce: finely chop onion, sauté with 1 Tbsp. of oil. When golden brown, add finely minced garlic. Make sure to keep stirring otherwise garlic will burn! Stir for 1 minute. Then add roasted tomato, mix, then add tomato paste, then add about 2-3 cups of water. Before it comes to a boil, remove from pan and place in a food processor, process until no chunks remain. Add back to the pan, once it boils, simmer for about 5-7 minutes. Add salt, pepper and cayenne with another Tbsp. of oil. Let cool. Sundried onion: slice onions finely, one direction, for thin moons, spread on to backing sheet and put out in the sun for 3-4 hours (from noon till about 4 pm), once dehydrated, lightly fry until golden brown, set aside to cool, use as tasty garnish!