1 can garbanzo beans
1 c. uncooked
lentils, rinsed
1 c. shredded
carrots (or 1/3 c dried carrots – add 2/3 c more water)
1 c. chopped
onion (or ½ c dried onions – add ½ c more water)
1 cinnamon stick
or 1 tsp cinnamon
2 Tbl olive oil
1 Tbl minced
garlic
2 tsp. salt
1 tsp turmeric
2 tsp ground
cumin
2-3 bay leaves
6 c water
1 28-oz can
crushed tomatoes
Black pepper or
cayenne pepper
3 Tbl lemon juice
(If using
dehydrated carrots and onions, just add all items, except pepper and lemon
juice, to pan, bring to a boil, then reduce heat and simmer for ½ hour. Season
with lemon and pepper before serving.)
Place lentils and
cinnamon in 7 c. or water. Cook for about 30 min. Remove and discard cinnamon
stick. Drain lentils, saving the water. Heat oil in pan and add onion, garlic,
salt, turmeric, cumin and bay leaves. Saute over medium heat 5-8 min. until
onion is soft. Add 6 c. of water (including the reserved water) and the
tomatoes. Bring to a boil, lower heat and simmer, partially covered and cook
for 15. Discard by leaves. Stir in chickpeas, lentils and carrots. Cook for
just 5 minutes so you don’t have mushy legumes. Season with peppers and lemon
juice. Can serve hot topped with some plain yogurt and fresh parsley.
