Egyptian Spiced Lentil & Chickpea Skillet

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium yellow onion, finely chopped, and cook until softened, about 5-7 minutes.

Add 2 cloves minced garlic, 1 teaspoon ground cumin, and 0.5 teaspoon smoked paprika to the skillet. Cook for 1 minute until fragrant, stirring constantly.

Pour in 1 can (14.5 ounces) diced tomatoes, undrained. Bring to a simmer and cook for 3-5 minutes, allowing the flavors to meld.

Stir in 1 can (15 ounces) rinsed and drained chickpeas and 1 can (15 ounces) rinsed and drained brown or green lentils. Mix well and continue to simmer for another 5 minutes, or until heated through.

Remove the skillet from heat. Stir in 0.25 cup chopped fresh parsley and 1 tablespoon fresh lemon juice. Season with salt and black pepper to taste.

Serve warm as is, or with pita bread or rice.