Hearty Chickpeas and Red Lentils Recipe
Hearty Chickpeas and Red Lentils Recipe is simple to throw together and easier to eat.
Servings 4 Servings
- 1 ½ cups carrots - about 2 large carrots, chopped very small
- ½ cup onion diced
- 1 ½ 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
- ½ teaspoon curry powder
- 1 teaspoon salt
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.
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