with Garlicky Cherry Tomatoes & Crispy Onions
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- 1 yellow onion, peeled, and half thinly sliced
- ¼ cup French green lentils
- ¼ cup jasmine rice
- 5 cloves garlic, 1 clove minced and 4 cloves thinly sliced
- 1 tsp ground coriander
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- ½ tsp ras el hanout
- 10 oz cherry tomatoes, halved
- 2 tsp crushed Aleppo pepper
- 2 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 lemon, zested and juiced
- ¼ oz fresh parsley, leaves picked and roughly chopped
- 2 oz baby arugula
- 2 tsp + 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Preheat the oven to 400℉. Add sliced onion and 2 tbsp olive oil to a large nonstick skillet over medium-low heat. Cook, stirring occasionally, until onions are golden brown and beginning to crisp, 12 to 15 minutes. Using a slotted spoon, transfer the crispy onions to a paper towel lined plate and sprinkle with a pinch of salt. (4-serving meal: use 4 tbsp olive oil) TIP: Do not discard the oil; you will use the skillet—with the oil in it—in a later step.
Add lentils, 1 cup water, and a pinch of salt to a medium saucepan. Bring to a boil, lower to a simmer, and cook until the lentils are just tender, 12 to 15 minutes. Drain the lentils and return them to the saucepan. Add jasmine rice, minced garlic, and coriander and stir over medium heat until fragrant, 2 to 3 minutes. Add ¾ cup warm water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until rice and lentils are tender, 15 to 18 minutes. Keep covered until ready to serve. (4-serving meal: use 2 cups water, 1½ cups warm water)
Add chickpeas, 1 tsp olive oil, ras el hanout, and a pinch of salt to a baking sheet and toss to combine. Roast until the chickpeas are slightly crispy, 15 to 20 minutes. Set aside. (4-serving meal: use 2 tsp olive oil)
Heat the skillet with reserved oil over medium heat. Add sliced garlic and cook until golden brown, 2 to 3 minutes. Add tomatoes, Aleppo pepper, and a pinch of salt, and cook until fragrant, 1 to 2 minutes. Add 2 tbsp water and cover the skillet. Cook until the tomatoes are soft and have released their juices, 3 to 5 minutes. Turn off the heat and cover to keep warm. (4-serving meal: use 4 tbsp water)
Add yogurt, lemon zest, just half the lemon juice, and a pinch of salt and pepper to a small bowl and whisk. In a medium bowl, combine parsley, arugula, just 1 tsp lemon juice, and 1 tsp olive oil. Toss to coat the arugula. (4-serving meal: use just 2 tsp lemon juice, 2 tsp olive oil)
Fluff the rice mixture with a fork and divide between bowls. Top with the tomatoes and arugula. Drizzle with the lemon yogurt and sprinkle the koshari with crispy onions and roasted chickpeas. Dig in!