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4 Serves
113 Mins
Cook the lentils in a large pot of water until tender, then drain and set aside.
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ThaiVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
157 µg / 400 µgCalcium
43 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
607 mg / 4,700 mgSodium
925 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Boil the macaroni in a separate pot until al dente, then drain.
Cook the rice in a pot according to package instructions.
In a frying pan, heat olive oil and sauté chopped onions and garlic until golden and fragrant.
Add tomato sauce to the frying pan, season with salt and pepper, and simmer to create the signature Koshary sauce.
Combine the cooked lentils, rice, and macaroni in a large serving dish, top with the tomato sauce, and serve hot.
16
g10
g19
g
Greek