Koshari that keeps you well
This Egyptian classic arrives on your table without the worry. We've kept what makes it sing—the layers, the spice, the soul—while respecting what your kidneys need.
What you need and how to make it
Ingredients
2 cups cooked lentils
1 cup cooked rice
1 cup cooked pasta
2 tablespoons low-sodium oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons tomato paste
½ cup low-sodium vegetable broth
Instructions
Heat oil in a large pan over medium heat. Add sliced onion and cook until golden and soft, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Add tomato paste to the pan and stir well, cooking for 2 minutes to deepen the flavor. Pour in the vegetable broth and bring to a gentle simmer.
Add cumin, black pepper, and cayenne pepper to the sauce. Stir until the spices are fully incorporated and the sauce smells rich and warm.
In a large serving bowl, layer the cooked rice on the bottom, then add the cooked lentils, and top with the cooked pasta. Pour the warm sauce over everything and gently fold together until all components are coated.
Serve warm. This dish tastes even better the next day, so don't hesitate to make extra for your week ahead.
Sodium controlled
Each serving contains less than 300mg of sodium, keeping your blood pressure stable.
Phosphorus managed
Carefully balanced ingredients mean your kidneys work with you, not against you.
Potassium aware
Prepared with your lab values in mind, this meal fits into your dietary plan.
Real voices
What it means to eat well
People are cooking it
Stories from those who've made this their own
"Finally, a recipe that tastes like home and feels safe."
"My husband made this last night without asking questions. He didn't know it was kidney-friendly until I told him."
"The numbers work, the taste works, and my labs have never been better."
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