Koshari (or Kushari)

Rinse the brown lentils under cold water and drain well, then place them in a pot with 3 cups of water and bring to a boil.

Reduce heat and simmer the lentils for 20-25 minutes until tender but not mushy.

Cook the rice separately in 2 cups of water until tender and water is absorbed, about 15-18 minutes.

Cook the macaroni in salted boiling water according to package directions until just tender, then drain and set aside.

Heat 2 tablespoons of oil in a separate pan and add the diced onions, cooking over medium heat for 8-10 minutes until golden brown and caramelized.

Stir the tomato sauce into the pan with the onions and simmer for 3-5 minutes to combine flavors; season with salt and adjust heat using hot chili powder or sauce to taste.

Pour the warm tomato-onion sauce over the layered mixture and toss gently to combine, or serve with the sauce on the side for individual plating.