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Have you ever had Koshary? It’s a traditional egyptian dish that is made with lentils, rice and noodles. You can use leftover rice or lentils or make the dish from scratch. The cinnamon and nutmeg give it a very distinct flavour that is so unique – we love it! We served our Koshary with a spicy tomato sauce with chickpeas, but you can also accompany it with a salad or simply some (vegan) yoghurt.

Serves 4

¾ cup green lentils 1 cup basmati rice 3 tbsp vegan butter ½ cup short vermicelli 1 ¾ cup vegetable broth ½ tsp freshly ground nutmeg 1 ½ tsp ground cinnamon 1 ½ tsp salt black pepper 2 tbsp olive oil 2 onions, halved and finely sliced

Wash the lentils, put them in a saucepan with plenty of cold water and cook for about 25 minutes until they are cooked but not falling apart.

For the fried onions, heat the olive oil in a pan and sauté the onions over medium heat until dark. Drain on paper towels.

Wash and drain the rice. Melt the butter in a large saucepan over medium heat and add the vermicelli. Sauté until the noodles are browned, stirring often. Add the rice and mix in, then add the vegetable broth and all the seasonings. Bring to a boil and place the lid on. Turn the heat down to the lowest setting and simmer for about 15 minutes. Then turn off the heat and let rest for 5 minutes.

To serve, fluff the rice and mix in the lentils and onion. Season with more salt and pepper if needed. Serve hot with tomato sauce, yoghurt or a salad.


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