Kushari

By Fay Kazzi, PhD, MS, RD

Reprinted with permission from The Earthy Canvas Cookbook, www.TheEarthyCanvas.com

Originating in Egypt in the 1800’s, kushari is a blend of Middle Eastern, Italian, and Indian flavors. Some believe it originated with neighborhood families bringing together their “leftovers.” It is considered the national dish of Egypt.

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Prep Time	Cook Time	Total Time	Servings
30 minutes	1 hour	1:30	4-5

Lentils

Ingredients

2 cups dried brown lentils

½ cup uncooked white rice

1 medium onion

2 Tbsp + 1 Tbsp olive oil

1 1/2 tsp of Himalayan salt

1/2 tsp of black pepper

2 cups vegetable broth

2 cups water

Macaroni

Ingredients

1 bag (16 oz) of elbow macaroni (follow instructions on your packet)

1 Tbsp vegetable or olive oil

Tomato Sauce

Ingredients

1 can diced tomato

1 small can of tomato paste

1 medium onion

4-5 cloves garlic, finely minced

1 1/2 tsp salt, add more as desired

1/4 tsp black pepper

few dashes cayenne pepper

1 1/2 Tbsp. olive oil

2-3 cups water, depending on how thick you like your sauce

Crispy Onion

Ingredients

Kushari

Kushari

By Fay Kazzi, PhD, MS, RD

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Lentils

2 cups dried brown lentils

½ cup uncooked white rice

1 medium onion

2 Tbsp + 1 Tbsp olive oil

1 1/2 tsp of Himalayan salt

1/2 tsp of black pepper

2 cups vegetable broth

2 cups water

Macaroni

1 bag (16 oz) of elbow macaroni (follow instructions on your packet)

1 Tbsp vegetable or olive oil

Tomato Sauce

1 can diced tomato

1 small can of tomato paste

1 medium onion

4-5 cloves garlic, finely minced

1 1/2 tsp salt, add more as desired

1/4 tsp black pepper

few dashes cayenne pepper

1 1/2 Tbsp. olive oil

2-3 cups water, depending on how thick you like your sauce

Crispy Onion

White onion

Sun light

2 Tbsp. olive oil

Instructions

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