Servings: 2

Weight Watcher Smart Points: 0

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes

Ingredients

  • 1 large onion- sliced into thin rings
  • 2 tsp salt
  • 1/3 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 small onion (grated)
  • 4-5 garlic cloves (minced)
  • 2 tsp corriander (grinded)
  • 1 tsp red pepper flakes
  • 28 oz tomato sauce (canned or homemade)
  • 2 tsp of salt and pepper
  • 1-2 tbsp white vinegar
  • 2 cup brown lentils
  • 2 cup rice (soaked in water for 15 minutes)
  • 2 cups boiled elbow macaroni
  • 15 oz canned chickpeas (warmed up)
  • 8-10 fresh mint leaves

Instructions

  1. Sprinkle salt on onion rings and toss in flour.
  2. Shake off excess flour and stir fry on medium high heat.
  3. Stir fry until onion rings turn caramelized brown and crispy.
  4. Crisp up few mint leaves in hot oil after taking onion rings out.
  5. In a saucepan, heat 1 tbsp oil and add grated onion.
  6. Cook on medium heat until onions turn into a translucent golden colour.
  7. Add garlic, grinded corriander and spices and sauté for 30-45 seconds.
  8. Add tomato sauce and pinch of salt. Bring to simmer and cook until thickens.
  9. Add white vinegar and turn the heat low. Cover and keep warm until ready to serve.
  10. In a separate skillet, bring the lentils and 4 cups water to a boil on high heat.
  11. Once boiled, reduce the heat to low and cook until lentils are just tender.
  12. Drain water and season with salt.
  13. Drain rice from soaking water and add into par-cooked lentils.
  14. Cook rice and par-cooked lentils on medium-high heat.
  15. Add 1 tbsp cooking oil, salt, pepper and corriander leaves.
  16. Stir regularly and cook for 3-5 minutes.
  17. Add 3 cups of warm water to rice and lentils and bring to a boil.
  18. Cover and cook until all of the water has been evaporated and absorbed.
  19. Keep covered for another 5 minutes so that the lentils and rice are well cooked.
  20. Once cooked, transfer lentils and rice to a serving dish.
  21. Top with boiled pasta, 1/2 cup tomato sauce and warmed up chickpeas.
  22. Garnish with 1/2 of crispy onion rings and mint leaves.
  23. Serve with cooked sauce and crispy onion rings/mint leaves on the side.

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