Gluten-Free Koshary

Experience a wholesome twist on a beloved Egyptian classic with this Gluten-Free Koshary recipe! Perfectly balancing hearty textures and bold flavors, this dish combines tender brown rice, protein-packed green lentils, and gluten-free penne pasta, all layered under a zesty, cumin-spiced tomato sauce. Topped with crispy caramelized onions and velvety chickpeas, every bite of this naturally vegan and gluten-free meal is rich in tradition and satisfying comfort. With just 20 minutes of prep and straightforward cooking steps, it's an ideal recipe for weeknight dinners or meal prep. Serve it warm for a nourishing gluten-free take on a Middle Eastern favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 cup Green lentils
• 1 cup Gluten-free penne pasta
• 1.5 teaspoons Salt
• 4 tablespoons Olive oil
• 2 medium Yellow onions
• 4 Garlic cloves
• 15 ounces Canned crushed tomatoes
• 1 teaspoon Ground cumin
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons White vinegar
• 1 cup Chickpeas, canned and drained

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and 0.5 teaspoon of salt. Bring to a boil, reduce heat to low, cover, and simmer for 35 minutes, or until the rice is cooked through and the water is absorbed. Set aside.

Step 2

While the rice is cooking, rinse the lentils and place them in a separate pot with enough water to cover by at least an inch. Bring to a boil, reduce the heat, and simmer for about 20-25 minutes, until tender but still holding their shape. Drain and set aside.

Step 3

Cook the gluten-free penne pasta according to package instructions in salted water. Drain and set aside.

Step 4

Slice the onions very thinly. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring frequently, until they become golden brown and crispy, about 15-20 minutes. Remove them with a slotted spoon and drain on paper towels to remove excess oil.

Step 5

In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic and sauté in the oil for 1-2 minutes. Add the crushed tomatoes, cumin, cayenne pepper, 1 teaspoon of salt, and vinegar. Simmer the sauce over medium heat for 15 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning if needed.

Step 6

In a large serving bowl or on a platter, layer the rice, lentils, and pasta. Drizzle generously with the tomato sauce.

Step 7

Top with chickpeas and the crispy onions.

Step 8

Serve warm, and enjoy your flavorful Gluten-Free Koshary.

Nutrition Facts

Serving size	2076 grams (2076.0g)

Amount per serving	% Daily Value*
Calories	1913

Total Fat 68.80g	88%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 4557mg	198%
Total Carbohydrate 282.10g	103%
Dietary Fiber 48.50g	173%
Total Sugars 42.30g
Protein 55.30g	111%

Vitamin D 0IU	0%
Calcium 414mg	32%
Iron 19mg	105%
Potassium 3437mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 11.2%

Carbs: 57.3%