Lentils with Chickpeas and Couscous
Elevate your weeknight meals with this wholesome and flavorful recipe for Lentils with Chickpeas and Couscous. Bursting with plant-based protein and vibrant spices like cumin, coriander, and smoky paprika, this hearty dish is as nourishing as it is satisfying. Tender lentils and creamy chickpeas are simmered in a richly seasoned tomato broth, then served atop fluffy, pillowy couscous. Finished with a bright squeeze of lemon and fresh parsley, this Mediterranean-inspired dish is perfect for meal prep or a quick, balanced dinner. Plus, it comes together in just 45 minutes, making it a go-to option for busy schedules. Serve it on its own for a vegan entrée or pair with a crisp green salad for an effortless, well-rounded meal.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 1 cup Cooked chickpeas
- 1 cup Couscous
- 2.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 2 cups of water and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
While the lentils are cooking, prepare the couscous. In a separate small saucepan, bring 1 cup of vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic, cumin, coriander, and paprika, and cook for another 1 minute until fragrant.
Add the cooked lentils, chickpeas, and tomato paste to the skillet. Stir well to coat everything in the tomato paste and spices.
Pour in the remaining 1.5 cups of vegetable broth. Season with salt and black pepper. Simmer for 5-7 minutes, or until the mixture thickens slightly and is heated through.
Stir in the lemon juice and fresh parsley. Taste and adjust seasoning if needed.
To serve, divide the couscous among bowls and spoon the lentil and chickpea mixture over the top. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4145 mg | 180% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 32.4 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3700 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
