Canadian Living 2019-10-01

92 | CANADIAN LIVING OCTOBER 2019

CHICKPEA & RED

LENTIL CURRY

MAKES 4 SERVINGS

1½ cups basmati rice
salt
1 tbsp lime zest, divided
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp Madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 540 ml can chickpeas, rinsed
and drained
1 398 ml can diced tomatoes
1 cup dried red lentils
1 cup coconut milk
2 tbsp lime juice
pepper
sour cream

In saucepan, bring rice, 3 cups water
and pinch of salt to boil. Reduce heat;
cover and simmer until rice is tender,
15 to 20 minutes. Remove from heat. Cover
and let stand for 5 minutes. Add 2 tsp lime
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Meanwhile, heat oil in large saucepan
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occasionally, until tender, about 4 minutes.
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for 1 minute.
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until lentils are tender, about 15 minutes, add-
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of sour cream and garnish with remaining
lime zest.

PER SERVING about 510 cal, 22 g pro, 17 g total fat (10 g sat.
fat), 67 g carb (15 g dietary fibre, 11 g sugar), 0 mg chol,
475 mg sodium.

ON THE

TABLE IN

45

MINUTES