Curried Chickpeas and Lentils
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
3 people added this to their Recipe Box
- Preparation time: 5
- Total time : 20
Easy, healthy and delicious.
Ingredients
- 2 tbsp olive oil 2 tbsp olive oil
- 1 cup onions , chopped1 cup onions or scallions, chopped
- 1 tbsp ginger , minced1 tbsp ginger, minced
- 3 tbsp curry powder 3 tbsp curry powder
- 1 14.5 oz can tomatoes , undrained, diced1 14.5 oz can tomatoes, undrained, diced
- 1 can lentils , rinsed and drained1 can lentils, rinsed and drained
- 1 can chickpeas , rinsed and drained1 can chickpeas, rinsed and drained
- 1 tbsp lemon juice 1 tbsp lemon juice
Preparation
1 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.
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.
Source : Andre Lavergne
- Keywords : Main Course;
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