Lentils with Chickpeas
Total time: 30 minutes
I use the tiny, green lentils de Puy, but the larger brown or tan lentils will work as well. This is a simple method and would work equally well with any legume - highlighting the flavor of the vegetable.
Ingredients:
- 1/2 cup lentils, 90gr, 3.2oz, small green 'du Puy'
- 2 cups stock or water, 225gr, 8oz stock
- 1 bay (laurel) leaf
- 1 2/3 cup chickpeas, 450gr, 15.8oz
- 3 shallots, 60gr, 2.2oz
- 2 cloves garlic, 8gr, .28oz
- 1 tbs oil, 13.5gr, .48oz
- 2 cups whole tomatoes, drained, 425gr, 15oz reserve the sauce for another use
Instructions:
- Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
- Cook the lentils in water and/or stock, with the bay leaf, 20 - 30 minutes, according to package directions, or until done.
- When done, remove from heat and drain if needed. Remove the bay leaf.
- Finely chop shallots and mince garlic.
- Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes.
- Open and drain tomatoes.
- Roughly chop tomatoes and add to shallots. Sauté 5 minutes.
- Open, drain and rinse chickpeas.
- Add lentils and chickpeas, cover and simmer 10 minutes. Serve.
Note: This serves 4
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/