Quick Red Lentil & Chickpea Bowl

123 mins
Serves 1
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Directions

  1. 1Finely chop one red onion and add it to a pan with olive oil. Then add one tablespoon of grated ginger, two tablespoons of olive oil, one teaspoon each of cumin, coriander, and turmeric, one teaspoon of paprika, and a pinch of salt.
  2. 2Finely chop one red onion and add it to a pan with olive oil. Then add one tablespoon of grated ginger, two tablespoons of olive oil, one teaspoon each of cumin, coriander, and turmeric, one teaspoon of paprika, and a pinch of salt.
  3. 3Finely chop one red onion and add it to a pan with olive oil. Then add one tablespoon of grated ginger, two tablespoons of olive oil, one teaspoon each of cumin, coriander, and turmeric, one teaspoon of paprika, and a pinch of salt.
  4. 4Add two tablespoons of tomato paste and then one can of chopped tomatoes.
  5. 5Add two tablespoons of tomato paste and then one can of chopped tomatoes.
  6. 6Add two tablespoons of tomato paste and then one can of chopped tomatoes.
  7. 7Add one cup of red lentils to the pan.
  8. 8Add one cup of red lentils to the pan.
  9. 9Add one cup of red lentils to the pan.
  10. 10Pour in two cups of vegetable broth and add one can of chickpeas. Bring to a simmer until cooked through.
  11. 11Pour in two cups of vegetable broth and add one can of chickpeas. Bring to a simmer until cooked through.
  12. 12Pour in two cups of vegetable broth and add one can of chickpeas. Bring to a simmer until cooked through.
  13. 13Once the lentils and chickpeas are cooked, add two tablespoons of nutritional yeast and mix well.
  14. 14Once the lentils and chickpeas are cooked, add two tablespoons of nutritional yeast and mix well.
  15. 15Once the lentils and chickpeas are cooked, add two tablespoons of nutritional yeast and mix well.
  16. 16Squeeze some lemon juice and mix it into the stew.
  17. 17Squeeze some lemon juice and mix it into the stew.
  18. 18Squeeze some lemon juice and mix it into the stew.
  19. 19Serve it with tahini sauce, cilantro, red pepper flakes, and sesame seeds.
  20. 20Serve it with tahini sauce, cilantro, red pepper flakes, and sesame seeds.
  21. 21Serve it with tahini sauce, cilantro, red pepper flakes, and sesame seeds.

Ingredients

  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 1 tablespoon ginger
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 1 can canned tomatoes
  • 1 can canned tomatoes
  • 1 can canned tomatoes
  • 1 cup red lentils
  • 1 cup red lentils
  • 1 cup red lentils
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 2 cups vegetable broth
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 2 tablespoons nutritional yeast
  • 2 tablespoons nutritional yeast
  • 2 tablespoons nutritional yeast
  • 1 half lemon juice
  • 1 half lemon juice
  • 1 half lemon juice
  • 1 cup tahini sauce
  • 1 cup tahini sauce
  • 1 cup tahini sauce
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds

Equipment

panspoonmeasuring cup
Quick Red Lentil & Chickpea Bowl | Clip Recipe