Lentils, Rice, and Chickpeas Recipe
Combining lentils, legumes, and rice makes a complete protein in this hearty vegetarian main dish recipe.
SERVES ► 6
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup lentils, rinsed
- 1 cup long-grain brown rice
- 1 (10.75-ounce) can condensed vegetable broth
- 2½ cups water
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 (15-ounce) can chickpeas, drained
- 1 (14-ounce) can diced tomatoes, undrained
In large saucepan, heat olive oil over medium heat. Add onion, garlic, and curry powder; cook and stir for 4 minutes.
Add lentils and brown rice and stir for 1 minute longer.
Add vegetable broth and water and bring to a boil.
Cover, reduce heat to low, and simmer 30–35 minutes or until lentils and rice are tender.
Stir in salt, pepper, chickpeas, and tomatoes and bring back to a simmer.
Simmer for 5 minutes until mixture is combined. Serve immediately.