CHICKPEA LENTIL RECIPES

VEGETARIAN CHICKPEA AND LENTIL CURRY RECIPE | ALLRECIPES

Vegetarian Chickpea and Lentil Curry Recipe | Allrecipes image

This easy vegetarian curry is made using red lentils, modified for a light flavor with lemon and cilantro.

Provided by Liliana

Categories World Cuisine Asian Indian

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil, or as needed
1 large onion, chopped
1 hot chile pepper, chopped
5 cloves garlic, chopped
½ teaspoon curry powder
½ teaspoon ground turmeric
1 (16 ounce) package red lentils
2 cups water, or more as needed
1 (15 ounce) can chickpeas, not drained
3 cups chopped fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro, or more to taste
1 dash lemon juice, or more to taste
1 pinch cayenne pepper, or more to taste

Steps:

Heat oil in a pot over medium heat. Add onion, chile pepper, and garlic. Cook until golden, 5 to 7 minutes. Add curry powder and turmeric and cook for a few seconds. Add lentils and water. Bring to a boil, about 5 minutes. Add chickpeas and continue to cook until lentils are tender, 10 to 12 minutes more. Add more water if needed.
Add spinach to curry and simmer 2 to 3 minutes. Add cilantro, lemon juice, and cayenne before serving.

Nutrition Facts : Calories 373.1 calories, CarbohydrateContent 60.7 g, FatContent 4.6 g, FiberContent 14.6 g, ProteinContent 24.6 g, SaturatedFatContent 0.5 g, SodiumContent 172 mg, SugarContent 3.2 g

SPICY LENTIL & CHICKPEA STEW RECIPE: HOW TO MAKE IT

Spicy Lentil & Chickpea Stew Recipe: How to Make It image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 25 minutes

Prep Time 25 minutes

Cook Time 08 hours 00 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 712mg sodium, CarbohydrateContent 45g carbohydrate (11g sugars, FiberContent 10g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch

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