This is a version of Koshari, a traditional Egyptian dish, is a vibrant celebration of flavors, textures, and plant-based nutrition.

This layered recipe transforms simple, wholesome ingredients—gluten-free noodles, red lentils, chickpeas, and caramelized onions—into a satisfying, protein-rich meal that is naturally vegetarian and nutrient-dense. Each layer brings its own contribution: tender noodles provide a comforting base, lentils offer fiber and plant protein, tomato paste delivers antioxidants, and chickpeas add additional protein and essential minerals. Crispy onions introduce a flavorful crunch, while a zesty garlic-lemon sauce ties the dish together with bright, aromatic notes.

Perfect as a hearty weeknight dinner or a meal-prep option, this Koshari balances complex carbohydrates, plant-based proteins, and healthy fats, creating a dish that is as nourishing as it is satisfying. Its visually appealing layers and bold flavors make it a standout centerpiece for any table, demonstrating that traditional comfort food can be both wholesome and indulgent.

Ingredients

Layer 1: Noodles

• 1 pound of your favorite gluten-free noodles
• 1 tbsp salt
• 2 tbsp butter

Layer 2: Lentils

• 1/2 cup olive oil
• 1 onion, finely chopped
• 2 cups water
• 1 cup red lentils, rinsed
• 1 tsp cumin

Layer 3: Tomato Paste

• 3 tbsp olive oil
• 2 onions, finely chopped
• 1 tbsp apple cider vinegar
• 2 cups tomato paste
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp pepper

Layer 4: Onions

• 1/2 cup olive oil
• 3 onions, finely sliced

Layer 5: Chickpeas

• 1 can of chickpeas
• 1/2 tsp salt
• 1/2 tsp cumin

Garlic Sauce

• 3 garlic cloves, minced
• 2 tbsp lemon juice
• 1/2 tsp cumin
• 1/2 cup water
• 1 tbsp apple cider vinegar
• pinch of salt

Instructions

1. Cook noodles in water and salt until done. Drain & mix in butter. Place in the bottom of a casserole or serving dish.
2. For the lentils, fry the onion in olive oil for 5 minutes.
3. Add water and lentils & simmer for 20 minutes.
4. Mix in cumin to the lentils, and pour lentils over the noodles.
5. For the third layer, fry onions in oil until soft. Add vinegar & tomato paste, and bring to a boil.
6. Once the tomato paste is boiling, turn off the heat, mix in spices, and pour it over the lentils.
7. For the fourth layer, fry onions in oil until nice and crispy. Place on top of tomato paste.
8. For the final layer, heat up the chickpeas with the spices. Pour over the onions.
9. Mix the garlic sauce ingredients together and serve with the Koshari!