Going over to my father-in-law is always a ritual of sorts.

Ingredient Quantity
Olive oil 1 tablespoon
Brown lentils, drained and rinsed 1 1/2 cups
White rice, cooked 1 1/2 cups
Ground coriander 1 teaspoon
Elbow macaroni, cooked 2 cups
Chickpeas, drained, rinsed, and warmed 1 (15 oz) can
Kosher salt and black pepper to taste
Tomato sauce (recipe link provided)
Instructions:
Crispy Onions:

Sprinkle onions with fine salt and dredge in flour. Shake off excess flour.
Heat cooking oil in a medium pot over medium-high heat.
Fry onion strips until caramelized and crispy, stirring frequently. Season with salt and pepper.
Koshari:

Heat olive oil in a large pot. Add lentils, rice, and coriander. Cook until warmed through.
In a large bowl, layer crispy onions, tomato sauce, macaroni, and chickpeas.
Top with the lentil-rice mixture.
Cover the bowl with a larger plate and invert to serve.
Enjoy your homemade Egyptian Koshari!