Vegan kosherie with a kick for a hearty meal on Meatless Monday
Kosherie is a Middle Eastern dish comprising lentils, pasta, rice and a spicy, tomato-based sauce, topped with fried onions. This version (recipe adapted from Moosewood New Classics) features fried shallots instead, just to switch things up.
Although this dish requires a four-burner stove with a lot of things happening at once, it's not too difficult to juggle all the tasks.
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You will need:
3/4 cup lentils
4 1/2 cups water
2 1/4 teaspoons salt
4 large tomatoes
2 garlic cloves
1 fresh green chile
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 cup white basmati rice
1 teaspoon vegetable oil (grapeseed is what we used), plus more for frying
4 cups thinly sliced shallots or small onions
1 1/2 cups elbow macaroni
Saucepan full of salted water
1. Place the lentils in a small, covered saucepan with 3 cups water and 1/2 teaspoon salt; bring to a boil.
When the lentils are boiling, lower the heat and simmer until tender (about forty minutes), stirring occasionally. Set a timer and get ready to start making the sauce.
2. Coarsely chop the tomatoes and put them in a blender.