Overhead photo of a bowl of mixed chickpeas, red lentils, orange carrots and red tomatoes with a spoon inside for dishing up.
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5 from 1 vote

Hearty Chickpeas and Red Lentils Recipe

Hearty Chickpeas and Red Lentils Recipe is simple to throw together and easier to eat.
Course Main Dish
Cuisine Gluten Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 470kcal
Author Ginny McMeans

Ingredients

  • 1 1/2 cups carrots - about 2 large carrots, chopped very small
  • 1/2 cup onion diced
  • 1 1/2 cups red lentils, dried
  • 1 cup dairy-free milk
  • 2 cups vegetable broth
  • 1 cup water
  • 2 Roma tomatoes, diced
  • 15 ounces chickpeas, drained, also called garbanzo beans
  • 2 teaspoons Garam Masala seasoning
  • 1/2 teaspoon curry powder
  • 1 teaspoon salt

Instructions

  • Partially boil the carrots then drain and set aside. Only about 5 minutes.
  • While the carrots are cooking add a couple of tablespoons of water to a large skillet and heat to medium. Add the onion and sauté until translucent. About 10 minutes.
  • Add the red lentils, dairy-free milk, vegetable broth, water, tomatoes, partially cooked carrots, garbanzo beans, garam masala ( This is a homemade recipe that is so easy to make and it will help you save money too), curry powder and salt. Stir well.
  • Bring to a quick boil and then turn down and simmer on medium heat for 20 minutes.
  • Every once in a while, stir to keep the beans and lentils from sticking.
  • At the end of 20 minutes check to see if the lentils are done. If not, cook a very few more minutes.
  • Taste and check for more salt or a dash of pepper but I don't think you will need any.

Nutrition

Serving: 1Serving | Calories: 470kcal | Carbohydrates: 79g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 1312mg | Fiber: 31g | Sugar: 11g | Vitamin A: 8330IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 8.7mg