Lentil and Chickpea Paella

This lentil and chickpea paella is a hearty and flavorful vegetarian dish that's perfect for a weeknight meal. The lentils and chickpeas provide a good source of protein and fiber, while the vegetables add sweetness and crunch. The smoked paprika and cumin give the dish a warm, smoky flavor, and the saffron adds a touch of floral complexity.

Paella is a traditional Spanish dish that is typically made with rice, seafood, and vegetables. This vegetarian version of paella is just as delicious and flavorful as the original, but it's much easier to make. I first came up with this recipe when I was looking for a way to use up some leftover lentils and chickpeas. I added some vegetables and spices, and the result was a delicious and satisfying dish. I've been making this recipe ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 1 cup lentils
• 1 cup chickpeas
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon saffron threads

Instructions

1. Rinse the lentils and chickpeas and pick out any debris.
2. Heat a large skillet or paella pan over medium heat.
3. Add the onion, bell peppers, and a drizzle of olive oil to the pan and cook until softened, about 5 minutes.
4. Add the lentils, chickpeas, vegetable broth, smoked paprika, cumin, and saffron threads to the pan and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils and chickpeas are tender.
6. Remove from heat and let stand for 5 minutes before serving.

Why It Works

• The combination of lentils and chickpeas provides a good source of protein and fiber.
• The vegetables add sweetness and crunch, and the smoked paprika and cumin give the dish a warm, smoky flavor.
• The saffron adds a touch of floral complexity.
• This dish is easy to make and can be tailored to your own taste preferences.