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Egyptian Koshary Pasta




Source of Recipe


mccormick






List of Ingredients



• 2 cups cooked rice
  
• 2 cups cooked penne pasta
  
• 2 T white vinegar
  
• 1 tsp ground cumin, divided
  
• 1/2 tsp garlic powder
  
• 1 cup cooked lentils
  
• 1 can (15 oz) crushed tomatoes
  
• 1/2 cup water
  
• 1 1/2 T sugar
  
• 3/4 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 1/4 tsp crushed red pepper
  
• 3 medium yellow squash, cut into 1/2" pieces (about 3 cups)
  
• 2 medium onions, thinly sliced (about 2 cups), optional
  






Instructions



1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.
   
2. Whisk together vinegar, 1/2 tsp cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.
   
3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 tsp cumin and red pepper in a medium saucepan. Cook over medium heat about 5 mintues or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixture over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.
   






Final Comments


*Cook onions in large skillet with 1 T oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Makes 8 (1 cup) servings.