Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Lentils; sorted & rinsed |
1 \N | Cinnamon stick |
7 cups | Water; more or less |
1 tablespoon | Olive oil; may be doubled |
4 cups | Minced onion |
2 tablespoons | Minced garlic |
2 teaspoons | Salt |
1 teaspoon | Turmeric |
1½ teaspoon | Cumin seed |
2 teaspoons | Ground cumin |
3 \N | Bay leaves |
28 ounces | Tomatoes; crushed |
2 cups | Cooked chickpeas; drained and rinsed |
\N \N | Black pepper; to taste |
\N \N | Cayenne pepper; to taste |
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 Katzen's Vegetable Heaven (1997) Posted to Digest eat-lf.v097.n011 by KitPATh <phannema@...> on Jan 12, 1998