Lentils, Rice And Chickpeas Recipe
Servings: 4
Ingredients
- 3/4 c. lentils
- 1/2 c. rice
- 2 c. water
- 2 tsp grnd cumin
- 2 c. tomato sauce
- 1 tsp salt
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion, thinly sliced
- 1 med onion, finely minced
- 4 lrg clv garlic Several good grinds of black pepper
- 1 sm bunch fresh mint leaves, finely minced, or possibly 2 Tbsp. crushed dry mint
- 2 c. cooked or possibly canned chickpeas, liquid removed
Directions
- Good handful of flat leaf parsley leaves, finely minced Plain yogurt, for garnish
- Combine the lentils, rice, and water. Bring to a simmer; then cover and cook over low heat for about 20 min, till all the liquid has been absorbed. Remove from the heat and let stand, covered.
- Heat oil in a medium saucepan and saute/fry the sliced onion over moderate heat, stirring occasionally, till the onion is golden. Remove the onion from the pot, saving as much oil as possible. Set the onions aside.
- In the same saucepan, saute/fry the minced onion and the garlic in the remaining oil, stirring, till the onion wilts and just begins to turn golden brown. Stir in the cumin.
- Add in the tomato sauce, salt, pepper; mint, and chickpeas, then add in the reserved lentils and rice. Mix well, then cook, stirring occasionally, over low heat for 15 to 20 min. Just before serving, stir in the parsley.
- Serve warm, garnished with the reserved caramelized onions, and pass the yogurt.
- This dish will thicken considerably the longer it sets. If you need to thin the mix, add in some water and adjust the seasoning as necessary. .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 4 servings | |
| Calories 509 | |
| Calories from Fat 111 | 22% |
| Total Fat 12.62g | 16% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1598mg | 67% |
| Potassium 1140mg | 33% |
| Total Carbs 81.42g | 22% |
| Dietary Fiber 20.2g | 67% |
| Sugars 8.49g | 6% |
| Protein 19.8g | 32% |
