Hearty Chickpeas and Red Lentils Recipe is simple to throw together and easier to eat.
Course Main Dish
Cuisine Gluten Free
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4Servings
Calories 470kcal
Author Ginny McMeans
Ingredients
1 ½cupscarrots - about 2 large carrots, chopped very small
½cuponiondiced
1 ½cupsred lentils, dried
1cupdairy-free milk
2cupsvegetable broth
1cupwater
2Roma tomatoes, diced
15ounceschickpeas, drained, also called garbanzo beans
2teaspoonsGaram Masala seasoning
½teaspooncurry powder
1teaspoonsalt
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.