A NOMVEX RECIPE
Lentil & chickpea harira
Plant-based2 servings≈ 50 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry red lentils120 g
- Cooked chickpeas220 g
- Tomatoes360 g
- Onion140 g
- Celery stalks100 g
- Parsley20 g
- Fresh ginger8 g
- Ground turmeric2 g
- Olive oil20 ml
- Water800 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse the lentils and drain cooked chickpeas. Chop onion and celery, then dice tomatoes.
Soften onion and celery in oil for 5 minutes. Add ginger, turmeric, tomatoes, lentils and water; simmer 25 minutes.
Add chickpeas and parsley and cook 8 minutes more. Check that lentils are tender and adjust seasoning.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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