Ingredients Jump to Instructions ↓

  1. 1 large onion , finely chopped

  2. 1 T olive oil (or perhaps a little more, depending on your pan)

  3. 1-2 tsp. finely grated fresh ginger (original recipe said 1 tsp, but I used 2 tsp.)

  4. 1 T finely minced garlic

  5. 1 tsp. ground turmeric

  6. 3/4 cup celery , finely diced

  7. 1 tsp. Garam Masala (or allspice )

  8. 1 1/2 tsp. ground cardamom

  9. 1/4- 1/2 tsp. ground cayenne pepper (I only used 1/4 tsp. because I'm a wimp for hot foods)

  10. 1 tsp. ground cumin (original recipe said 1/2 tsp., but I love cumin)

  11. 6 cups chicken, beef, or vegetable stock (I used 4 cups chicken and 2 cups beef stock, because that's what I had. You could also use canned broth)

  12. 1 1/2 cups red lentil s

  13. 1 can (15 oz) chickpeas , rinsed until no more foam appears

  14. 1 can (14 1/2 oz.) diced tomato es (I used petite dice, do not drain tomatoes) cooked brown rice for serving sour cream or plain yogurt for serving

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a heavy pot with a tight-fitting lid. Add onions, ginger, garlic, and turmeric and gently saute, stirring often, for about 7 minutes, or until onions are quite soft but not browned. Add diced celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and saute 3-4 minutes more, until celery barely starts to soften. Add the stock, red lentils, canned tomatoes, and rinsed chickpeas and bring mixture to a gentle boil. When it starts to bubble, reduce heat to the barest simmer and cover pan with lid. Let mixture simmer, stirring a few times, until lentils are dissolved enough that mixture has thickened into a chunky stew. (The shorter time you cook it, the more chunky it will be. I cooked mine at the barest simmer for about 60 minutes.) Serve hot, over brown rice and topped with sour cream or plain yogurt if desired.


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