Moroccan Lentil-Beans Rice Bowl

Ingredients

• 1 cup Cooked brown or green lentils (canned, drained)
• 1/2 cup Cooked chickpeas (canned, drained)
• 3/4 cup Long-grain rice (uncooked)
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1/4 tsp Ground cinnamon
• 2 cloves Garlic
• 1 tbsp Tomato paste
• 1 1/4 cups Vegetable broth (or water)
• 1 Lemon
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse and drain the lentils and chickpeas. Mince the garlic. Zest and juice the lemon.

2. 2

   Cook the rice: In a small pot, bring the rice and about 1 1/2 cups water (or per package directions) to a boil, then reduce to a simmer and cook until tender (about 15–18 minutes). Drain if needed and keep warm.

3. 3

   Simmer the Moroccan lentil-bean mixture: In a saucepan, warm the olive oil over medium heat. Add garlic and cook for 30–60 seconds. Stir in cumin and cinnamon, then add tomato paste and cook for 1 minute. Add lentils, chickpeas, and broth; simmer gently for 15–17 minutes until thickened. Season with salt and pepper to taste.

4. 4

   Assemble: Spoon rice into bowls, top with the lentil-bean mixture, and finish with lemon juice (and a little zest). Serve hot.