Photo of Spiced Lentils, Rice & Pasta with Onions by WW

Spiced Lentils, Rice & Pasta with Onions

Points® value
Total Time
30 min
10 min
20 min
This recipe is inspired by koshari, a lentil dish topped with tomato sauce and onions that’s considered one of Egypt’s national dishes. In our version, we replace fried onions with caramelized ones and use whole-grain pasta for extra fibre.


Cooking spray

4 spray(s)

Extra virgin olive oil

1½ tbsp(s), plus 1 1/2 teaspoons divided


2 cup(s), sliced from top to bottom

Kosher salt

1 tsp(s), divided

Crushed red pepper flakes

¼ tsp(s)


4 clove(s), large, finely chopped

No salt added diced tomatoes

14½ oz

Uncooked whole wheat pasta

2 oz, angel hair or vermicelli, broken into 1 ½-inch pieces

Cooked long grain brown rice

2 cup(s)

Hearty Lentil & Tomato Soup

1½ cup(s)


  1. In a large nonstick skillet heat 1½ tbsp oil over medium heat. Add onion to pan; cook, stirring frequently, until deeply browned, 12 to 15 minutes. Add 1 to 2 tbsp water as needed to prevent scorching. Stir in ¼ tsp salt.
  2. Meanwhile, in another large skillet, heat remaining 1½ tsp oil over medium. Add pepper flakes and garlic; cook until aromatic, about 2 minutes. Stir in tomatoes and ¼ tsp salt. Increase heat to medium-high; cook until thickened, 6 to 7 minutes. Mash with a potato masher until consistency is jam-like. Spoon into a bowl. Rinse pan and wipe clean.
  3. Coat skillet with nonstick spray and heat over medium-high. Add pasta; sauté until toasted, 3 minutes. Stir in 1 cup water; cook, uncovered, until pasta is tender and liquid is absorbed, 4 to 5 minutes. Stir in rice, soup, and remaining ½ tsp salt; cook until thoroughly heated, 3 to 4 minutes. Serve rice mixture topped with tomato sauce and onions.
  4. Per serving (1 cup rice mixture, ¼ cup tomato sauce, and 3 tbsp onions)