Egyptian Kitchen - Egyptian Koshar

Egyptian Koshary

1 cup green lentils

1/2 bag small pasta

1/2 bag vermicelli

1 cup boiled chickpeas

2 cups basmati rice

1 cup vegetable oil

1 kilogram squeezed tomatoes

1 kilogram sliced ​​onions

1 coarsely chopped dried pepper

1 head garlic, crushed

1 tablespoon ground cumin

2 tablespoons tomato sauce

1 teaspoon sugar

1 cup white vinegar

Salt

Plenty of oil for frying

1 can boiled chickpeas

Juice of two lemons