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Lentils Over Hummus

Ingredients

Metric


240 g ~ 1 can cooked lentils
1 tbsp tomato paste
1 tsp agave syrup
¼ tsp olive oil for frying
¼ tsp salt

Spices:
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander

Hummus:
240 g ~ 1 can cooked chickpeas
120 ml water
15 g ~ 1 tbsp tahini
1 tsp vinegar, any type
2-3 cloves garlic (optional)
¼ tsp baking soda (optional)
½ tsp salt

Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper


US


8 oz ~ 1 can cooked lentils
1 tbsp tomato paste
1 tsp agave syrup
¼ tsp olive oil for frying
¼ tsp salt

Spices:
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander

Hummus:
8 oz ~ 1 can cooked chickpeas
½ cup water
1 tbsp tahini
1 tsp vinegar, any type
2-3 cloves garlic (optional)
¼ tsp baking soda (optional)
½ tsp salt

Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper


MAKES2 portions
PREP TIME10 minutes
COOKING TIME5 minutes
TOTAL TIME15 minutes
Steps
1Drain lentils if using canned. Add drained lentils, tomato paste, agave, salt and spices to a non-stick frying pan (28 cm ~ 11 inch).
2Mix to combine, set heat to low (induction #4) and cover the pan with a lid. Cook, covered, for 5 minutes. Stir occasionally.
3In the meantime, make the hummus. Rinse and drain chickpeas. Add rinsed chickpeas, water, tahini, vinegar, garlic, soda and salt.
4Blend until smooth.
5Add to plates and spread with a spoon or a spatula.
6Top with lentils.
7Garnish with parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
370 Calories per portion
21g protein
57g carbohydrates
16g fiber
8g fat
High in Vitamins B1, B2, B3, B5, B6, Folate
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
3.33 of 5 - 3 votes
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