Gluten Free Recipe from Egypt: Koshari

Recipe from Egypt Koshari

This Egyptian vegetarian recipe was shared with me by our Church, for a pot luck lunch featuring Egyptian cuisine.  I have adjusted the recipe slightly to make it gluten free and low glycemic.  Enjoy!

Prep time: 10 minutes

Cooking time: 60 minutes

Servings: 6



3/4 cup brown lentils

4 cups water

3/4 cup uncooked brown long grain rice

1 cup gluten free elbow macaroni (quinoa & corn macaroni)

2 tablespoons coconut oil

2 large onions, chopped

4 cloves garlic, minced

1 (19 ounce) can diced tomatoes

1/4 cup finely chopped red pepper

¼ tsp dried chilli, or to taste

salt and pepper to taste


  1. Mix the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 20 minutes. Mix the rice into the lentils. Continue cooking for an additional 30 minutes, or until rice is cooked.
  2. In separate saucepan cook the gluten free macaroni in salted water until it is tender (it takes 8 to 10 minutes to cook)  Do not overcook. Drain immediately.
  3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes, chopped red pepper and season with dried chilli , salt and pepper. Simmer for 15 minutes.
  4. In a large serving dish, combine the cooked lentils and rice, and the macaroni. Mix in the tomato sauce until combined evenly.