Preheat a char-grill on high and keep a pot with simmering water on the stovetop fitted with a pasta colander/strainer. To order, drop into the colander 6 oz. of capellini and 3 oz. pipette pasta from the Kushari Standard Base recipe. Allow this to retherm quickly in the simmering water for about 30 seconds.
Pull up the colander and allow all the water to drain.
Add the pasta to a stainless steel bowl for plating.
With cooked lentils and rice pilaf (from the Kushari Standard Base and Vegan Rice Pilaf recipes) at ambient temperature, add 1 oz. each of the black beluga and red lentils and 2 oz. of the rice pilaf to the pasta.
Wearing gloves, carefully mix the ingredients. The black beluga lentils tend to smear under pressure.
Retherm and caramelize a 1 oz. portion of mushrooms (from the Grilled Balsamic Cremini Mushrooms recipe) in the convection oven on a small sheet tray lined with parchment for about 5 minutes.
In a bowl for plating, place a nest of the pasta and lentils down in the middle, leaving some space on the outside edge.
Add the mushrooms and tomatoes to the bowl.
With the labneh and the feta spread in separate pastry bags, pipe out rounds on top of the pasta/lentils and surrounding it.
Garnish with crispy fried chickpeas, fried onions and chopped flat leaf parsley.