• Preparation time: 15 minutes
• Cooking time: 40 minutes
• Total time: 55 minutes

• 200g dried elbow macaroni
• 200g long-grain rice
• 200g brown lentils
• 1 large onion, thinly sliced
• 4 cloves of garlic, minced
• 400g canned chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 3 tablespoons vegetable oil
• 1 tablespoon white vinegar
• Water for boiling
• Optional toppings: fried onions, chickpeas, crispy fried onions, cress

Prepare lentils:

• Rinse the lentils under cold water and remove any debris.
• In a saucepan, add the lentils and cover them with water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until the lentils are tender but not mushy. Drain and set aside.

Cook the rice and pasta:

• In separate pots, cook the rice and macaroni according to their package instructions. Once cooked, fluff the rice with a fork and drain the macaroni. Set both aside.

Prepare the tomato sauce:

• In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized.
• Add the minced garlic and sauté for another minute until fragrant.
• Stir in the chopped tomatoes, tomato paste, cumin, ground coriander, cayenne pepper, salt, and black pepper. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld.

Assemble Kushari:

• Mix the cooked rice, macaroni, and lentils together in a large serving dish.
• Drizzle the white vinegar over the mixture and gently toss to combine.

Serve:

• To serve, plate a generous portion of the rice, macaroni, and lentil mixture. Top it with a ladle of the spiced tomato sauce.
• Garnish with optional toppings like crispy onions, cress and chickpeas for added flavour and texture.

Note: Cooking times and measurements may vary based on personal preferences and equipment. Adjust spices according to your taste preferences.