Koshari

1. Add 2 tbsps of vegetable oil to a pan on a high heat, then fry the brown onion slices until crispy. Remove from the pan and leave to one side on a layer of kitchen roll to dry and cool.
2. Next, place the lentils in a large pan and cover with 500ml of stock. Bring to the boil then reduce to a low heat. Stir occasionally, and add water if necessary.
3. Now, add the remaining vegetable oil to a separate pan on a medium heat. Add the red onion and a pinch of salt. Cook for 5 minutes until soft.
4. Next, add the garlic and cook for 2 minutes.
5. Reduce the heat and add the Baharat spice mix, stir throroughly and cook for 1 minute.
6. Add the passata and vinegar. Cook on a low to medium heat for 10 minutes, then remove from the heat.
7. In a new pan, add the rice, 500ml of stock, cardamom pods and olive oil. Bring to boil then put the lid on and reduce to a low heat. 
8. Remove excess liquid from lentils when cooked. Once the rice is cooked, combine with the lentils and keep the lid on to maintain heat.
9. Reusing the empty rice pan, add the macaroni and cover with water and a pinch of salt. Cook until al dente, drain the water and leave to one side.
10. Give the sauce a 1 minute blast of heat until hot then combine the elements in a large tray/serving plate using the following suggestion. Create a base layer of rice and lentils, next layer the macaroni on top and cover with the sauce. To finish, sprinkle the fried onions on the top.

Add some freshly chopped parsley or coriander to garnish. Some people also like to add chickpeas to this dish for extra protein.