RECIPES FOR CHICKPEAS AND LENTILS RECIPES

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LENTILS AND CHICKPEAS WITH GREENS RECIPE | BON APPéTIT



Lentils and Chickpeas With Greens Recipe | Bon Appétit image

This nutrition-packed combination of lentils, chickpeas, and greens is a power lunch (or dinner) for grown-ups and kids alike.

Provided by Bon Appétit

Yield 2 Servings

Number Of Ingredients 8

½ cup green lentils
3 tablespoons olive oil, divided
½ bunch greens, such as spinach, kale, or Swiss chard, bottom stems trimmed
Kosher salt, freshly ground pepper
1 15-oz. can chickpeas, rinsed
4 cherry tomatoes, halved or quartered if large
1 tablespoon Parmesan or sharp cheddar, cut into small dice
1 lemon, halved

Steps:

  • Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool. Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over.

EASY LENTIL AND CHICKPEA CURRY RECIPE - BBC FOOD



Easy lentil and chickpea curry recipe - BBC Food image

This vegan lentil and chickpea curry is packed with flavour and very satisfying. It’s also super-simple to make, using mostly storecupboard ingredients.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 13

300g/10½oz basmati rice
2 tsp vegetable oil
2 onions, sliced (or 2 mugs frozen onion)
2 garlic cloves, finely grated or crushed (or 2 tsp ready chopped garlic)
2 tbsp medium curry powder
400g tin chopped tomatoes
400ml tin lighter coconut milk
400g tin green lentils, drained and rinsed
400g tin chickpeas, drained and rinsed
240g/8½oz baby spinach leaves
2 tbsp mango chutney
1 lime, zest and juice
2 tbsp roughly chopped fresh coriander

Steps:

  • Bring a pan of water to the boil. Add the rice, stir well and return to a simmer. Cook for 12–15 minutes until tender, then drain and return to the pan to steam.
  • Meanwhile, heat a large, wide, lidded pan until hot. Add the oil and onions and stir well, then cover and cook over a medium heat for 5–6 minutes, stirring occasionally, until softened and just coloured.
  • Stir in the garlic and curry powder and cook for a minute, then add the tomatoes and coconut milk, stir well and bring to the boil. Stir in the lentils and chickpeas and return to a simmer. Cook for 10 minutes until slightly thickened.
  • Stir in the spinach leaves, mango chutney, lime zest and juice with half the coriander and cook for another minute until the spinach wilts.
  • Scatter the remaining coriander over the top and serve with the rice.

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LENTILS AND CHICKPEAS WITH GREENS RECIPE | BON APPéTIT
This nutrition-packed combination of lentils, chickpeas, and greens is a power lunch (or dinner) for grown-ups and kids alike.
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  • Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool. Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over.
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EASY LENTIL AND CHICKPEA CURRY RECIPE - BBC FOOD
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LENTILS AND CHICKPEAS WITH GREENS RECIPE | BON APPéTIT
This nutrition-packed combination of lentils, chickpeas, and greens is a power lunch (or dinner) for grown-ups and kids alike.
From bonappetit.com
Reviews 3.9
  • Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool. Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over.
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EASY LENTIL AND CHICKPEA CURRY RECIPE - BBC FOOD
This vegan lentil and chickpea curry is packed with flavour and very satisfying. It’s also super-simple to make, using mostly storecupboard ingredients.
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Reviews 4.8
  • Scatter the remaining coriander over the top and serve with the rice.
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