1 cup raw brown or green lentils,
Salt, to taste
1 cup raw elbow macaroni
1 cup raw basmati rice
1 cup drained canned chickpeas,
rinsed well and drained
1 tablespoon olive oil
1 large onion, halved and
3 cloves garlic, minced
1 chili pepper, such as jalapeno,
serrano or Anaheim
seeded and minced
1/2 teaspoon turmeric
1 cup tomato puree
Makes 6 servings.
Place lentils in a saucepan and cover generously with salted water.
Bring to a boil, reduce heat and gently boil 35 to 40 minutes until tender. Drain and set aside.
In another pot, cook pasta in plenty of boiling water about 8 minutes until al dente; drain, rinse and drain again.
In another pot combine 1 1/4 cups water and rice. Bring to a boil and stir once. Cover tightly, reduce heat and simmer 15 minutes. Remove from heat and let stand, covered, 5 to 10 minutes longer.
In a nonstick pot large enough to hold all the ingredients, heat the oil over medium heat. Add the onions, garlic, chilies and turmeric. Saute 10 to 12 minutes until onions are well browned. Add the tomato puree and simmer 5 minutes.
Add the cooked lentils, macaroni, rice and the chickpeas; mix well. Add salt, if needed.
Nutritional information per serving: 311 calories, 11 percent calories from fat, 4 grams total fat, .43 gram saturated fat, no cholesterol, 57 grams carbohydrates, 8 grams total fiber, 4 grams total sugars, 48 grams net carbs, 13 grams protein, 181 milligrams sodium.