Egyptian Koshari

Instructions

1. Cook the lentils
   In a medium saucepan, combine lentils with 3 cups of water and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, for about 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
2. Prepare the rice
   In another saucepan, heat 1 tablespoon oil over medium heat. Add the broken vermicelli and stir until golden brown, about 2 minutes. Add rice and stir for another minute. Add 2 cups water and 1/2 teaspoon salt, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
3. Cook the pasta
   Cook macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside.
4. Make the crispy onions
   Heat 2 tablespoons oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally, until deeply golden and crispy, about 10-15 minutes. Remove with a slotted spoon and drain on paper towels.
5. Prepare the tomato sauce
   In the same skillet used for onions, add the remaining 1 tablespoon oil. Add minced garlic and cook for 30 seconds until fragrant. Add diced tomatoes, tomato paste, cumin, coriander, red pepper flakes, vinegar, 1/2 cup water, salt, and pepper. Simmer for 10-15 minutes until slightly thickened. Adjust seasonings to taste.
6. Warm the chickpeas
   Heat the chickpeas in a small saucepan with a pinch of salt until warmed through.
7. Assemble the Koshari
   To serve, layer the components in individual bowls or on a large platter. Start with rice and vermicelli mixture, then add lentils, pasta, and chickpeas. Top with tomato sauce and garnish generously with crispy onions.