Tuesday, December 28, 2010
1 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 stalks celery, finely diced
6 cups water
1-1/2 cups red or brown lentils
1 can (15-oz.) garbanzo beans, undrained
1 can (15-oz.) cannellini beans, undrained
1 can (14.5-oz) petite diced tomatoes
6 chicken bouillon cubes
1/2 Tbs. curry powder
3/4 tsp. salt
1/2 tsp. ground ginger
1 tsp. lemon pepper
1/2 Tbs. ground cumin
cayenne pepper, to taste
Directions: In a large pot, saute the onions, garlic, carrots, and celery in olive oil for about 5 minutes.
Add the water, lentils, garbanzos, cannellini beans, diced tomatoes, and seasonings.
Bring to a boil for a few minutes then simmer for 1 to 1-1/2 hours, or longer, until the lentils are soft. (NOTE: I let mine boil 2+ hours and needed to add some water to thin it to the right consistency)
Serve with fresh flatbread and a swirl of plain greek yogurt if desired. Enjoy!
Originally from http://mirienscookingclass.blogspot.com