Directions:
- Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.
- Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.54 Kcal (953 kJ) | ||
| Calories from fat | 29.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 5% | |
|---|---|---|---|
| Cholesterol | 1mg | 0% | |
| Sodium | 366.71mg | 15% | |
| Potassium | 473.74mg | 10% | |
| Total Carbs | 36.26g | 12% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 12.36g | 49% | |
| Protein | 13.81g | 28% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 3.6mg | 20% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.32 Kcal (370 kJ) | ||
| Calories from fat | 11.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 5% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 142.33mg | 15% | |
| Potassium | 183.88mg | 10% | |
| Total Carbs | 14.07g | 12% | |
| Sugars | 0.66g | 7% | |
| Dietary Fiber | 4.8g | 49% | |
| Protein | 5.36g | 28% | |
| Vitamin C | 2.2mg | 10% | |
| Iron | 1.4mg | 20% | |
| Calcium | 24.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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