Cook the rice, macaroni, and lentils separately according to their package instructions. Drain and set aside.

In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown and crispy. Remove half of the fried onions from the pot and set aside for garnishing.

To the pot with the remaining onions, add the minced garlic and sauté for another minute until fragrant.

Stir in the diced tomatoes, tomato paste, cumin, coriander, chili powder, and salt. Cook the sauce for about 10 minutes, stirring occasionally.

In a separate medium pot, combine the cooked lentils with the tomato sauce and let it simmer for 5 minutes to allow the flavors to blend.

To prepare the tomato sauce, in a mixing bowl, whisk together the crushed tomatoes, tomato paste, white vinegar, sugar, cumin, and salt.

In individual serving bowls or plates, layer the cooked rice, macaroni, and lentils with the tomato sauce. Repeat the layers as desired.

Drizzle the prepared tomato sauce over the layers of kushari.

Garnish the dish with the fried onions and chopped parsley.

Serve the vegan Egyptian Kushari warm and enjoy!