1. Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate. 2. TOMATO SALSA: lightly sautè the chopped onion in the olive oil on medium heat. Add the garlic and cook another minute to avoid burning. 3. Place the mixture in a food processor or blender along with the tomatoes. Puree to desired consistency. 4. Place the salsa mixture back in the pan. Stir in the cumin and season to taste with salt and pepper. 5. Simmer, covered about 15 minutes. Set salsa aside to cool to room temperature. 6. GREEN CHILI VINAIGRETTE: Combine all ingredients and stir well. 7. KOSHARI: In a large pot of boiling salted water, cook the lentils until very tender. Drain well. 8. Heat up the olive oil in a large pan on medium heat and brown the fideo vermicelli and rice, stirring well to coat with the oil. Reduce heat if necessary to avoid burning. 9. Pour in 1 3/4 cups water (or vegie broth or chicken broth) and add salt to taste. 10. Reduce heat, cover and simmer until tender for about 20 minutes. 11. Meanwhile, cook the slivered onions in 2-4 tablespoons of olive oil until the onions are caramelized a dark golden brown and crisp. Remove from heat and set aside. 12. To serve, place the rice/fideo vermicelli mixture on a large serving platter. Another option: the rice/fideo/lentils can be combined then arranged on the platter. 13. Spoon the drained, cooked lentils around the rice. Top the rice with the caramelized onion and garnish with fresh chopped cilantro. 14. Transfer the spicy tomato sauce and green chili vinaigrette into separate bowls. 15. Each person spoons some of the spicy tomato sauce and green chili vinaigrette onto their serving of rice/lentils. 16. Servings are estimated. ---------------------------------------------------------------------------
Nutrition
Ingredients
