Easy, healthy and delicious.
- Portion size 4 servings
- Credits : Andre Lavergne
- 2 tablespoons olive oil
- 1 cup onion chopped
- 1 cup scallions chopped
- 1 tablespoon ginger minced
- 3 tablespoons curry powder
- 1 can tomato undrained, diced
- 1 can lentils rinsed and drained
- 1 can chickpeas rinsed and drained
- 1 tablespoon lemon juice
Method1 Heat oil in a large, non-stick skillet over medium heat.
2 Add onion and ginger and saute about 3 minutes, or until tender.
3 Add curry powder and stir to coat onions evenly.
4 Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
5 Add lentils and chickpeas.
6 Stir to coat beans evenly.
7 Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
8 Turn off heat, and stir in lemon juice.
9 Serve warm.