Fry the onions in plenty of oil until golden brown. Remove and drain on a strainer to get rid of excess oil.

Soak the lentils for 10 minutes before starting, then boil them in 4 cups (1 liter) of water for 20 minutes, until almost cooked.

In the remaining oil, toast the vermicelli until golden. Add the rice to the vermicelli, stir well, then add salt and cumin.

Add the lentils to the rice and vermicelli mixture. Pour in enough water to cover, then cook on low heat until fully cooked.

To prepare the pasta, bring a pot of water to a boil. Add salt and oil, then add the pasta and cook for 15 minutes. Drain and rinse with cold water.

To make the tomato sauce, heat oil in a small saucepan. Add the garlic and sauté until golden.

Add the blended tomatoes, salt, pepper, and cumin. Cook until the sauce thickens.

For the koshari dressing, heat oil in a small pan and sauté the garlic until golden. Add the vinegar, then the water, chili powder, salt, and cumin. Bring to a boil.