A rich, flavorful, and incredibly easy curry made with potatoes and chickpeas. The spice is in your hands! You’ll be hooked after just one attempt! I got this recipe from my sister. I have no idea where that originated, but I’m delighted she did! Serve on top of a rice bed.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound lentils
- 1 cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- salt to taste
- 1 cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 2 tablespoons crumbled feta cheese, or to taste
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
- Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
- Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.
- The nutrition data for this recipe includes the full amount of the chimichurri sauce ingredients. The actual amount of chimichurri sauce consumed will vary.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 12 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 35 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I’m surprised . . . I’m not a big fan of lentils (my Italian hubby is though), and I really liked this! I scaled this back to 1 serving, as I had exactly 2 oz. of lentils to use up. I also used Argentinean Chimichurri (recipe also on this site) that I had left over from a cookout last weekend. I took the submitter’s advice and served this with sliced cucumbers and grilled naan (as I didn’t have any whole wheat pita bread). It made for a nice, healthy lunch!