Koshary
Serves 2 to 3, but easily increased as needed.
Note: This is a classic Egyptian dish of lentils, rice and pasta, which is a good way to use up leftovers. Or simply make those three specifically for this recipe, though plan ahead for time to do so. The last-minute swirl of minty butter adds a lot to this dish, so don't neglect it. From "Onions Etcetera," by Kate Winslow and Guy Ambrosino
• About 1 c. leftover cooked pasta or 1/2 c. uncooked macaroni
• About 1 c. cooked lentils
• About 1 c. cooked white or brown rice
• 1 large yellow onion, coarsely chopped
• 2 tbsp. olive oil
• About 1 c. tomato sauce
• Kosher salt and freshly ground black pepper
• 2 tbsp. butter
• 2 tbsp. chopped fresh mint
• Pinch of crushed red pepper flakes
Directions
If you have no leftover pasta on hand, bring a small pot of salted water to a boil and cook the macaroni until al dente. Drain. (Also prepare the lentils and rice, if they are not yet cooked.)
Heat the onions and olive oil in a medium skillet over moderately high heat and cook, stirring from time to time, until the onions are golden and browned in spots, 10 to 12 minutes. Add the tomato sauce and bring to a simmer. Stir in the cooked lentils and rice, and heat through. Add the cooked pasta and heat through, a matter of a few minutes. Season to taste with salt and pepper.
Transfer the mixture to bowls and keep warm on the stove while you make the buttery mint sauce.
Heat the butter in a small skillet over moderately high heat. When it foams, toss in the mint leaves and a pinch of crushed red pepper flakes — they will sizzle and spit — and swirl the pan to combine. Remove from the heat and immediately pour the seasoned butter over the bowls of koshary. Serve at once.