• Prepare the spice mix
  

For the crispy onion topping:

• Pour the cooking oil into a medium saucepan and heat.
• Add the onion rings to the oil and fry until brown and crispy, stirring ccasionally.
  
• Use a slotted spoon to remove the onions from the oil and place them on a paper towel-lined plate.
  
• Save the oil for the lentils

For the lentils:

• Add 4 cups of water to the oil that was used to fry the onions in a saucepan.
  
• Season with a teaspoon of kosher salt,
• Bring the oil and water to a boil before adding the lentils
  
• Cook the lentils for 20 minutes before draining in a colander and setting aside.

Cook the pasta

• You should cook ahead of time, if possible
• Cook the elbow macaroni to al dente according to package directions.
  
• Drain and set aside.

For the basmati rice

• Cook the rice according to package directions and set aside
• Season with 1-2 tbsp of the spice mix.
  

For the tomato sauce: Make this while the Lentils cook.

• Drizzle 2 tablespoons of cooking oil into a saucepan and heat on medium-high.
• Add the onion and cumin and sauté for several minutes until the onion is soft and translucent.
  
• Sprinkle in the red pepper flakes and garlic and continue to sauté briefly.
  
• Once the garlic is fragrant, pour in the tomato sauce and add a small amount of salt.
  
• Add one cinnamon stick and a bay leaf
  
• Allow the sauce to simmer and thicken.
• Once the sauce has reached the desired consistency, add the white vinegar.
  
• Reduce the heat to low, and cover until ready to assemble the Koshari.
  
• Don't forget to remove the cinnamon stick and the bay leaf
• To assemble, in order put the ingredients on a plate –
• basmati rice
  
• spoon the cooked lentils over the top the rice
  
• elbow macaroni
  
• chickpeas
  
• Add the tomato sauce on top
  
• Serve immediately, garnished with the crispy onions and chopped parsley.