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D Koshary

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Makes: 4 servings adjust



  • 12 cup Ditalini Pasta

Step 1

Bring a medium pot of water to a boil over high heat. Add a generous pinch of salt and then the dried pasta. Cook according to the package directions, then drain.


  • 1 large Onion
  • 2 tablespoons Olive Oil
  • 2 sprigs Fresh Mint
  • 1 14 cups Cooked Lentils

Step 2

Meanwhile, cut the onion into ½ -inch dice. Heat the oil in a medium skillet over medium heat. Once the oil shimmers, stir in the onion and cook for about 10 minutes, stirring occasionally, until golden and browned in spots. Chop the mint leaves while the onion is cooking. Drain and rinse the lentils.


  • 1 14 cups Tomato Sauce
  • 1 14 cups Cooked Brown Rice
  • Black Pepper

Step 3

Stir the tomato sauce into the skillet; as soon as it has heated through, add the rice and lentils. Cook for a few minutes until heated through, then stir in the pasta. Taste and season lightly with salt and pepper. Remove from the heat and stir in the mint, then divide the koshary among bowls you are keeping warm on the stove top.


  • Red Pepper Flakes
  • 3 tablespoons Butter

Step 4

Add butter to the now-empty skillet, over medium heat. Once it foams, add the pinch of crushed red pepper flakes, swirling to incorporate. Immediately drizzle some of the hot, spiced melted butter over each portion of koshary. Serve right away.
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