Lentils, Rice and Chickpeas Recipe

My husband joined a gym a couple weeks ago, came home the other night and said “I need protein. I’m working out.” Ugghh, the dreaded ‘I need protein’ crutch that usually accompanies men who start exercising. Sorry, I really try not to stereotype men and women but sometimes it slips out.

So last night we each had a fabulous piece of salmon. Ironically there was a headline this morning about salmon and its ability to “boost brain function”. Salmon always tops the lists of super foods because of its high levels of omega-3 fatty acids. The article went on to discuss its positive effects in older people suffering from memory loss. Improved brain function and about 36 grams of protein, to boot. That’s a pretty good deal.

But I digress. Not one to go with the conventional wisdom that protein can only be had by eating a hamburger patty or chicken breast, I went searching for a new recipe that incorporates lentils, rice and chickpeas. I’m sure there are scads of them out there. The first one I found looked like a winner so I went with it. Wow, it was so simple and so delicious at the same time. I really didn’t want to make this dish stretch to six servings but we both exercised temperance. The thought of  wearing a two piece in Florida in less than two weeks also helped reign me in.

My husband came home tonight with an article he was sure I’d be interested in; “The Rise of the Power Vegan” published in an older Men’s Journal issue. It interviews an Atlantic Falcons tight end, an Ultramarathoner, and co-founder of Twitter, all vegans, and quotes many facets of The China Study “which outlines the link between animal-based proteins and disease“. If you’re sufficiently curious, check it out.

Lentils, Rice and Chickpeas Recipe

Lentils, Rice and Chickpeas Recipe

Lentils, Rice and Chickpeas Recipe

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 tablespoon curry powder

1 cup lentils, rinsed

1 cup long-grain brown rice

1 (10.75-ounce) can condensed vegetable broth

2½ cups water

½ teaspoon salt

⅛ teaspoon pepper

1 (15-ounce) can chickpeas, drained

1 (14-ounce) can diced tomatoes, undrained

In large saucepan, heat olive oil over medium heat. Add onion, garlic, and curry powder; cook and stir for 4 minutes. Add lentils and brown rice and stir for 1 minute longer.

Add vegetable broth and water and bring to a boil. Cover, reduce heat to low, and simmer 30–35 minutes or until lentils and rice are tender. Stir in salt, pepper, chickpeas, and tomatoes and bring back to a simmer. Simmer for 5 minutes until mixture is combined. Serve immediately. Serves 6.

Taken from http://www.netplaces.com/meals-on-a-budget/thrifty-meatless-entres/lentils-rice-and-chickpeas.htm



I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.

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