Hungarian version

- one pound lentils
- one to two cups rice
- one to two cups elbow macaroni
- one cup vegetable oil (evenly divided into two portions)
- one clove garlic, crushed
- one hot chili pepper, cleaned and chopped
- three or four ripe chopped tomatoes
- one-half cup water
- two tablespoons vinegar
- one onion, chopped or cut in rings
- salt
- Clean and rinse lentils. Place lentils in large pot. Cover with cold water, such that the water level is one inch above the lentils. Add salt if desired. Bring to a boil. Reduce heat. Cover and simmer, stirring occasionally, until lentils are tender and water is almost completely absorbed (approximately 30 minutes). Add additional water if necessary.

- While lentils are cooking: Cook rice in normal manner. Prepare sauce while lentils and rice are cooking: Heat oil in large skillet or frying pan. Sauté garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.

- While lentils and rice are cooking and sauce is simmering: Heat remaining oil in another skillet. Sauté onion until it is done to your liking (either lightly golden, or deeply browned and crispy. When done, remove onion from skillet and drain on absorbent paper or paper towels.

- While lentils and rice are cooking, sauce is simmering, and onion is sautéing: If macaroni is desired, bring a pot of water to a boil and cook macaroni in the normal manner.

When everything is done assemble each serving of kosheri in a soup bowl: alternate layers of lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce.