Curried Lentils And Brown Rice Dinner Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dish featuring brown lentils, brown rice, and a blend of warming spices. Perfect for a satisfying dinner.

Ingredients

• 200 g Orange Carrot (Gajar)
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 80 g Urban Platter Cayenne Pepper Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 100 g X 3 Mtr Coriander Powder Combo
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Fill a large pot with lightly salted water; add 14 oz of boiled chickpeas and bring to a rolling boil. Cook until slightly tender, about 10 minutes.
2. 2. Add 2 grated carrots to the pot with chickpeas; cook until slightly softened, about 10 minutes. Drain chickpeas and carrots and set aside.
3. 3. Heat 3 tablespoons of Vittorio Pomace Olive Oil in the same pot over medium heat; add 2 finely chopped Sambar Onions and 1 minced garlic clove. Cook and stir until onions wilt and become transparent, about 5 to 7 minutes.
4. 4. Return the chickpeas and carrots to the pot. Reduce heat to medium-low and add 2 tablespoons of water to keep the mixture from drying out.
5. 5. Sprinkle 1 1/2 teaspoons of Mtr Coriander Powder, 1/4 teaspoon of Urban Platter Cayenne Pepper Powder, Namakwali Authentic Mix Seasoning Flavoured Salt, Everest Tasteeto Black Pepper to taste, and 1/4 teaspoon of Tata Sampann Whole Spices Cumin Seed over the chickpea mixture. Stir until heated through and fragrant, about 5 minutes.
6. 6. Serve the chickpea mixture as a complete and satisfying meal.