Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cook lentils with the cinnamon stick in 7 cups water until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, saving the water, if any is left. Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. Add 6 cups of water, including the reserved cooking water from lentils, if any. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so. The timing is not exact. Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy. Season to taste with the two peppers and lemon juice; adjust salt. Serve hot with some yogurt, a sprinkling of parsley or mint, and currants, if desired. PER CUP: 282CAL, 4.9G fat (14.9% cff); 47.2G carb. If another Tablespoon of oil is used to saute and flavor the onion: PER SERVING: 302CAL, 7.2G fat (20.3% cff); 47.2G carb. Recipe by: Mollie Katzens Vegetable Heaven (1997) Posted to Digest eat-lf.v097.n011 by KitPATh on Jan 12, 1998
