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Salad: Egyptian Koshari

Ingredients

• FOR CRISPY ONIONS:
• 1 large onion, sliced into thin rings
• Salt
• ⅓ cup all-purpose flour
• ½ cup cooking oil
• FOR TOMATO SAUCE :
• Cooking oil
• 1 small onion, grated
• 4 garlic cloves, minced
• 1 tsp ground coriander
• ½ -1 teaspoon crushed red pepper flakes (optional)
• 1 can 28-oz tomato sauce
• Salt and pepper
• 1-2 tablespoon distilled white vinegar
• FOR KOSHARI:
• 1 ½ cup brown lentils, picked over and well-rinsed
• 1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
• ½ tsp each salt and pepper
• ½ tsp coriander
• 2 cups elbow pasta
• Cooking oil
• Water
• 1 15-oz can chickpeas, rinsed, drained and warmed

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