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.
See also: - Ethiopian-style seitan and peppers entree on Meatless Monday - Mediterranean pasta salad for a lighter meal on Meatless Monday - Falafel with tahini sauce for a Mid-East treat on Meatless Monday
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
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
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. Mince the garlic and add it to the blender. Chop the green chile and add it, too. Add the red wine vinegar, olive oil and 1 teaspoon salt. Puree the sauce in the blender, then place it in a saucepan; bring to a boil, then lower the heat and simmer, stirring occasionally to frequently as the sauce thickens, for 20 to 25 minutes. 3. Heat 1 teaspoon oil in a small saucepan. Add the rice, 1 1/2 cups water and 1 teaspoon salt, cover the pot and bring to a boil, then lower heat to a very low simmer for about fifteen minutes, or until the rice is cooked and has absorbed all the water. 4. Meanwhile, heat about 1/2 inch of oil in a cast-iron skillet on your remaining burner; while the oil is heating, peel and thinly slice the shallots or onion -- and put the saucepan of salted water on to boil (your sauce, rice or lentils should be done by now, so you should be able to free up at least one burner). Throw half the onions or shallots into the oil and fry for six to ten minutes, until brown. Drain on paper towels. By now, your sauce should be done. So should your lentils... ... and your rice. 5. When the water is boiling, add the pasta and cook for six to eight minutes, until al dente. Drain thoroughly when cooked. Serve by creating three equal piles of lentils, pasta and rice, top generously with sauce and sprinkle with fried shallows. This recipe serves six adults -- or four ravenous ones.