Ingredients

• 1/3 cup extra virgin olive oil
• 2 large brown onions, thinly sliced
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 1 teaspoon mixed spice
• 2 teaspoons Massel vegetable stock powder
• 1/2 cup dried green lentils, rinsed
• 1 cup dried macaroni
• 1 cup white long-grain rice
• 4 tomatoes, chopped
• 1 eschalot, thinly sliced
• 1/3 cup fresh flat-leaf parsley leaves, torn
• 2 teaspoons white vinegar

Method

• Step 1 Heat 1/4 cup oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 6 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
• Step 2 Add cumin, cinnamon and mixed spice to the pan. Cook, stirring, for 30 seconds or until fragrant. Add stock powder, lentils and 1 litre of water. Cover. Bring to the boil. Reduce heat to medium. Cook for 15 minutes or until lentils are half-cooked.
• Step 3 Add pasta, rice and 1/2 cup water to pan. Cover. Return to a simmer. Reduce heat to low. Simmer for a further 15 minutes or until lentils, rice and pasta are tender.
• Step 4 Meanwhile, combine the tomato, eschalot, parsley, vinegar and remaining oil in a medium bowl. Season with salt and pepper. Set aside for 15 minutes to allow the flavours to develop.
• Step 5 Remove koshari from heat. Stand for 5 minutes. Fluff with a fork. Serve topped with the caramelised onion and tomato salad.