Middle Eastern Spiced Lentil-Bean Rice (Quick Mashup)

Ingredients

• 2 cups Cooked rice (white or brown)
• 1 cup Canned lentils, drained and rinsed
• 1/2 cup Canned chickpeas, drained and rinsed
• 1 tbsp Olive oil
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 tsp Smoked paprika
• 1/4 tsp Ground turmeric
• 1 cup Vegetable broth (or water)
• 1 tbsp Tomato paste
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley or cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Chop onion and mince garlic. Drain and rinse lentils and chickpeas. Measure spices and broth.

2. 2

   In a saucepan over medium heat, warm olive oil. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

3. 3

   Add cumin, coriander, paprika, and turmeric; stir for 30 seconds to toast the spices. Mix in tomato paste, then add broth, lentils, and chickpeas. Bring to a gentle simmer.

4. 4

   Simmer 20–25 minutes, stirring occasionally, until the mixture thickens. Mash about half the beans/lentils with a spoon to create a quick “mash” texture.

5. 5

   Fold in the cooked rice and warm through for 2–3 minutes. Season with salt and pepper, then stir in lemon juice. Serve topped with herbs if using.