Koshari

Step 1

Rinse the 1 cup rice and 1/2 cup lentils together, then soak in water for 20 minutes. Meanwhile, slice the 1 large onion thinly and set aside.

Step 2

In a pot, combine the drained rice and lentils with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender, about 20 minutes. The grains should be fluffy and separate.

Step 3

While that cooks, heat 2 tbsp oil in a skillet over medium. Add the sliced onion and cook, stirring often, until deep golden and crispy, about 10 minutes. Remove with a slotted spoon and set aside.

Step 4

In the same skillet, add the 1 cup tomato sauce, 1/2 tsp salt, and a pinch of pepper. Simmer over medium heat until slightly thickened, about 5 minutes. It should coat a spoon.

Step 5

In a small bowl, whisk the 2 tbsp tahini with 2 tbsp water and a squeeze of lemon (if you have it) until smooth. Thin with more water if needed.

Step 6

To serve, spoon the rice-lentil mixture onto plates. Top with the drained chickpeas, crispy onions, sliced radishes, and 1/4 cup peanuts. Drizzle with the tomato sauce and tahini dressing, and garnish with chopped green onion if you like.