Vegan Koshari

Instructions

1. 1
   In a small saucepan, simmer the rinsed brown lentils in double the amount of water with a pinch of salt over medium-low heat for 20-25 minutes until tender but still holding their shape. Drain and set aside.
2. 2
   Prepare your white rice using your preferred method. For an authentic Egyptian touch, you can toast a handful of short vermicelli noodles in oil until golden-brown before boiling the rice alongside them.
3. 3
   Boil the broken spaghetti and macaroni together in a large pot of salted water until al dente. Drain, rinse under cold water to prevent sticking, and set aside.
4. 4
   For the crispy onion garnish (the crowning glory): toss the sliced onion feathers in the flour or cornstarch and a pinch of salt, shaking away any excess. Heat the vegetable oil in a wide skillet over medium-high heat and fry the onions, stirring frequently, until they turn a deep caramel-brown and crispy. Drain using a slotted spoon onto a paper towel-lined plate.
5. 5
   Make the spiced tomato sauce (Salsa Roja): Take two tablespoons of the residual onion-infused frying oil and place it in a clean small pot. Sauté the minced garlic for 1 minute, throw in the ground cumin and coriander, and deglaze with the white vinegar. Pour in the crushed tomatoes, season with salt, and add a pinch of chili powder. Let it reduce on low heat for 10-15 minutes.
6. 6
   If you want to make the traditional fiery hot sauce accompaniment (Shatta), separate a small bowl of this tomato base and crank up the heat with extra cayenne pepper.
7. 7
   Warm up the cooked chickpeas in a tiny pot with a splash of water and a pinch of cumin for 3 minutes, then drain.
8. 8
   To construct the bowl replicating the colorful composition seen in the file "Koshari vegano.png", grab a wide plate and lay down a fluffy base layer of rice tossed with the brown lentils.
9. 9
   Layer the cooked pasta combo (spaghetti strands and macaroni) right over the grains, letting them interlock naturally.
10. 10
    Scatter the whole plump chickpeas uniformly across the surface of the pasta layer.
11. 11
    Ladle a few generous spoonfuls of the warm, tangy tomato sauce right over the center of the dish.
12. 12
    Top the creation heavily with a massive cluster of the crispy, deeply browned fried onions.
13. 13
    Finish with an extra dust of chili powder or paprika over the surface, and serve immediately in a high-vibrancy environment. Toss everything thoroughly with a spoon before digging in.