2 - Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat.
3 - Reduce the heat to low and cook until lentils are just tender (15-17 minutes).
4 - Drain from water and season with a little salt.
5 - (Note: when the lentils are ready, they should not be fully cooked.
Koshari | Taste Board
6 - They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
7 - Now, for the rice.
8 - Drain the rice from its soaking water.
9 - Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander.
10 - Cook for 3 minutes, stirring regularly.
11 - Add warm water to cover the rice and lentil mixture by about 1 1/2 inches (you’ll probably use about 3 cups of water here).
12 - Bring to a boil; the water should reduce a bit.
13 - Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).
14 - Keep covered and undisturbed for 5 minutes or so.
15 - Now make the pasta.
16 - While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil.
17 - Cook until the pasta is al dente.
18 - Drain.
19 - Cover the chickpeas and warm in the microwave briefly before serving.
20 - Make the crispy onion topping.
21 - Sprinkle the onion rings with salt, then toss them in the flour to coat.
22 - Shake off excess flour.
23 - In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown.
24 - Onions must be crispy, but not burned (15-20 minutes).
