Orzo with Lentils, Spiced Tomato, Yogurt and Crispy Onion

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I’m riffing in this recipe on the flavours — and some of the ingredients — used in the Middle Eastern dish koshari. I often make koshari at home for my kids: a mix of steamed rice, lentils and pasta with a spiced tomato sauce and crispy shallots. It’s such a comforting and tasty dish — and they’ve all loved it since they were very little.

For this recipe, I’m using just orzo and a pouch of ready-cooked lentils (by all means cook your own from scratch if you prefer — this version was written with speed as its essence). Likewise, I’ve made a quick sauce using drained sun-dried tomatoes rather than a tomato sauce from scratch. It’s a speedy lunchbox take on koshari.

Serve the yogurt in a separate pot, if you like, to spoon over with the crispy onions when you come to eat it.

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INGREDIENTS

Serves 4

300g orzo, or another small pasta shape
100g sundried tomatoes, drained (or use sundried tomato paste or pesto)
4 tbsp olive oil
1 tsp ground cumin
1 tsp ground cinnamon
Salt & black pepper, to taste
1 tsp honey
1 clove garlic, finely grated or crushed to a paste
1 pouch (250g) ready-cooked lentils (Puy, beluga or green work well)
4 tbsp thick Greek yoghurt
4 tbsp crispy fried onions
Small bunch parsley, roughly chopped
Chilli flakes to taste (optional)

METHOD

1. Cook the orzo according to the packet instructions in salted water, then drain.

2. Meanwhile, blend the tomatoes with 50ml water, the olive oil, garlic, honey, cumin, cinnamon and salt and pepper to taste.

3. Add the lentils to the drained pasta and stir in the tomato dressing.

4. Top with yoghurt, crispy onions, parsley and chilli (if using).

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