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Categories:
water green lentils onion olive oil chickpeas tomato paste yogurt Red Curry ground turmeric ground cumin chile powder
Viewed: 52 - Published at: 2 years agoIngredients
- 6 1/2 cups water
- 2 1/2 cups green lentils, rinsed and drained
- 1 onion, diced
- 2 tablespoons olive oil, or more to taste
- 1 (15 ounce) can chickpeas, drained
- 1 (6 ounce) can tomato paste
- 3 tablespoons fat-free yogurt, or more to taste
- 1 teaspoon red curry paste (optional)
- 1/4 teaspoon ground turmeric (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chile powder
Method
- Combine water, lentils, onion, and olive oil in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 30 minutes.
- Pour chickpeas, tomato paste, yogurt, curry paste, turmeric, cumin, and chile powder into the lentil mixture. Mix thoroughly. Cook until softened and flavors meld, about 15 minutes.
