Koshari Egyptian Lentils Pasta and Rice

Ingredients

• 2 Tbsp. vegetable oil, divided
• 2 medium yellow onions, finely chopped (about 2 cups)
• 2 tsp. fine sea salt, divided, plus more
• ¼ cup tomato paste
• 2 tsp. ground cumin
• 1 tsp. Aleppo pepper
• ½ tsp. freshly ground black pepper
• One 28-oz. can whole tomatoes in their juices, coarsely chopped
• 5 garlic cloves, finely chopped
• 3 Tbsp. distilled white vinegar
• 2 medium yellow onions, thinly sliced
• ½ cup vegetable oil
• ½ cup beluga lentils
• Fine sea salt
• One 15-oz. can chickpeas, drained and rinsed
• 1 lime, halved
• 2 Tbsp. vegetable oil
• ½ medium yellow onion, finely chopped (about ½ cup)
• ⅔ cup vermicelli pasta
• 1½ cups medium-grain rice
• 1 tsp. fine sea salt
• ½ tsp. Aleppo pepper
• 1 cup elbow macaroni, cooked according to package instructions until al dente (optional)
• Store-bought fried onions or shallots (optional)
• 2 Tbsp. chopped parsley

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