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1
Prepare the tomato salsa and green chili vinaigrette first to allow them to marinate.
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2
TOMATO SALSA: lightly saute the chopped onion in the olive oil on medium heat.
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3
Add the garlic and cook another minute to avoid burning.
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4
Place the mixture in a food processor or blender along with the tomatoes.
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5
Puree to desired consistency.
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6
Place the salsa mixture back in the pan.
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7
Stir in the cumin and season to taste with salt and pepper.
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8
Simmer, covered about 15 minutes.
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9
Set salsa aside to cool to room temperature.
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10
GREEN CHILI VINAIGRETTE: Combine all ingredients and stir well.
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11
KOSHARI: In a large pot of boiling salted water, cook the lentils until very tender.
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12
Drain well.
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13
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.
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14
Reduce heat if necessary to avoid burning.
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15
Pour in 1 3/4 cups water (or vegie broth or chicken broth) and add salt to taste.
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16
Reduce heat, cover and simmer until tender for about 20 minutes.
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17
Meanwhile, cook the slivered onions in 2-4 tablespoons of olive oil until the onions are caramelized a dark golden brown and crisp.
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18
Remove from heat and set aside.
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19
To serve, place the rice/fideo vermicelli mixture on a large serving platter.
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20
Another option: the rice/fideo/lentils can be combined then arranged on the platter.
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21
Spoon the drained, cooked lentils around the rice.
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22
Top the rice with the caramelized onion and garnish with fresh chopped cilantro.
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23
Transfer the spicy tomato sauce and green chili vinaigrette into separate bowls.
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24
Each person spoons some of the spicy tomato sauce and green chili vinaigrette onto their serving of rice/lentils.
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25
Servings are estimated.
