This recipe can be served as a main course or as a side dish as part of a bigger meal. Recipe from La Dolce Vegan: Vegan Livin’ Made Easy, published by Arsenal Pulp Press.
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ingredients
1
small onion, chopped
1
Tbsp oil
2
clove garlic, finely chopped
½
tsp ground cinnamon
¼
tsp ground turmeric
¼
tsp ground black pepper
¼
tsp ground ginger
½
tsp salt
1
large carrot, chopped
1 14
oz can chickpeas (garbanzo beans), rinsed and drained
¼
cup dried red lentils
½
cup basmati rice
2 ½
cup water
1
large tomato, finely chopped
½
cup frozen peas
1
Tbsp fresh mint, minced
¼
cup plain soygurt (optional)
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directions
Step 1
In a large saucepan on medium-high heat, sauté the onions in oil until translucent. Add the garlic, cinnamon, turmeric, pepper, ginger, and salt; sauté for 1-2 minutes, stirring often to avoid sticking.
Step 2
Add the carrots, chickpeas, lentils, rice, and water. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes, or until rice is cooked.
Step 3
Turn off heat, stir in the tomatoes, peas, and mint and let stand for 5 minutes before serving. Serve with a dollop of soygurt. Makes 2 large or 4 small servings.