Koshari (Egyptian Lentils, Rice & Pasta)

Instructions

1. Sprinkle the onion rings with salt and toss in the flour to coat; shake off the excess. Heat the ½ cup oil in a large skillet over medium-high and cook the onions, stirring often, until deeply crispy and caramelized but not burned (15 to 20 minutes). Drain.
2. For the sauce, heat 1 tablespoon oil in a saucepan. Add the grated onion and cook until translucent gold (don't brown). Add the garlic, coriander, and red pepper flakes; sauté 30 to 45 seconds until fragrant.
3. Stir in the tomato sauce and a pinch of salt. Simmer until thickened, about 15 minutes. Stir in the vinegar, reduce to low, cover, and keep warm.
4. Boil the lentils in 4 cups water, then reduce and cook until just tender with a bite, 15 to 17 minutes (they finish with the rice). Drain and season lightly with salt.
5. Combine the par-cooked lentils and drained rice in a saucepan with 1 tablespoon oil, salt, pepper, and coriander. Cook 3 minutes, stirring. Add warm water to cover by about 1½ inches (about 3 cups), bring to a boil, then cover and cook until the liquid is absorbed and both are tender, about 20 minutes. Rest, covered, 5 minutes.
6. Meanwhile, cook the elbow pasta in salted water until al dente; drain.
7. Warm the chickpeas.
8. To serve, fluff the rice and lentils onto a platter. Top with the pasta, half the tomato sauce, the chickpeas, and half the crispy onions. Pass the remaining sauce and onions at the table.