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
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|Serving Size: 1 Serving (951g)|
|Recipe Makes: 6|
|Calories from Fat: 42 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 49.4mg||2 %|
|Potassium 2054.4mg||54 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 42.6g|
|Protein 17g||24 %|
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Calories per serving: 324
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