👨‍🍳 作り方

1. 1

   Cook the lentils: Rinse the lentils and place them in a pot with enough water to cover by about an inch. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain and set aside.

2. 2

   Cook the rice: Rinse the rice. In a separate pot, combine the rice with 3 cups of water, a pinch of salt, and 1 tbsp of vegetable oil. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked. Fluff with a fork.

3. 3

   Cook the pasta: Cook the macaroni according to package directions in salted boiling water. Drain and set aside.

4. 4

   Prepare the crispy onions: Heat 1/4 cup of vegetable oil in a skillet over medium-high heat. Add the thinly sliced onions and fry until golden brown and crispy, stirring frequently. This can take 10-15 minutes. Remove with a slotted spoon and drain on paper towels.

5. 5

   Make the tomato sauce: In the same skillet (or a clean pot), heat 1 tbsp of vegetable oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes.

6. 6

   Add the crushed tomatoes, water or broth, cumin, coriander, cayenne pepper, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly.

7. 7

   Assemble the Kushari: In serving bowls, layer the cooked rice, lentils, and pasta. Spoon a generous amount of the tomato sauce over the top. Garnish with the crispy fried onions. Optionally, drizzle with lemon juice.

   💡 プロのコツ: Some people like to mix the layers together before eating.