Egypt's national dish!! Adapted from https://food52.com/recipes/11920-koshary and https://sugarandgarlic.com/kushary-an-egyptian-comfort-food/

** Remember to get gluten free pasta or skip pasta for Katie

MAKING THE GARLIC VINEGAR:
0) Add HALF of the minced garlic and sauté until yellow but not golden or brown. Quickly add the coriander, cumin, salt and pepper. Remove from the heat and mix with HALF the vinegar to seep for as long as possible. Add 1-3 tbsp water to taste.

COOKING THE MAINS:
1) Thinly slice HALF the onions into rings and toss with cornstarch. Heat up oil until it bubbles when a wooden chopstick is inserted. Fry onions until caramelized and lightly crispy and remove. Alternatively, use french fried onions from the store.
2) Rinse the lentils and then cover with water in a pot and simmer, skimming off any scum, until they are cooked, but still firm. You do NOT want mushy lentils. Drain and reserve in a bowl. Drain and rise chickpeas!
3) If possible, fry rice in the oil used to cook the onions until translucent before putting in rice cooker. Otherwise, add a pinch of salt and directly cook in the rice cooker like normal.
4) If using spaghetti, break into 1-2 inch pieces. Boil pasta in salted water until cooked and not too mushy. Drain and toss with some olive oil to prevent sticking.

MAKING TOMATO SAUCE:
5) Mince the remaining half of the onions and fry in oil until translucent, then add 1/3 of the minced garlic.
6)Once the garlic is fragrant, add the tomato paste and water. Simmer for 15-20 minutes, until the sauce has darkened and cooked. Add HALF the vinegar and season with salt and pepper. Cook for a few minutes longer.

Assembly:
Set out the grains/carbs with the two sauces. It is typically rice on the bottom, then lentils and pasta, and topped with fried onions and desired sauces.