Egyptian Koshari with Crispy Onions

• 3 medium Yellow onion
• 250 ml Sunflower oil
• 200 g Dried green lentils
• 200 g Basmati rice
• 2 tsp Fine sea salt
• 200 g Acini di pepe
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Chili flakes
• 500 ml Tomato passata
• 2 tbsp White wine vinegar
• ½ tsp Black pepper

1. Thinly slice the onions and separate the rings. Heat the sunflower oil in a large frying pan over medium-high heat until shimmering.
2. Fry the onions in batches, stirring often, for 8 to 12 minutes until deep golden and crisp. Lift out with a slotted spoon and spread on a plate; season with a pinch of the fine sea salt while hot.
3. Meanwhile, rinse the dried green lentils, then simmer in a large pot of salted water for 18 to 22 minutes until tender but not mushy. Drain well in a colander.
4. Rinse the basmati rice until the water runs mostly clear. Cook in a pot of salted water for 8 to 10 minutes until just tender, then drain and set aside.
5. Cook the acini di pepe in salted boiling water for 7 to 9 minutes until al dente, then drain. Tip the lentils, rice and pasta into a mixing bowl and toss to combine.
6. Finely grate the garlic, then add to a saucepan with the ground cumin and chilli flakes. Pour in the tomato passata, bring to a gentle simmer, and cook for 10 minutes until slightly thickened; season with black pepper and a little more salt if needed.
7. Stir the white wine vinegar into the tomato sauce, then taste and adjust with a little more vinegar or chilli flakes for a sharper, warmer bite. Serve the lentil, rice and pasta base topped with the sauce and a generous handful of crispy onions.

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