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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this in an on-line recipe swap and it comes from my Aunt Phyllis's friend Nancy's daughter! It's easy to make and tastes better the NEXT day! Ingredients:
2 tablespoons butter (or olive oil) |
1 onion, chopped |
2 celery ribs, chopped |
2 carrots, chopped |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
2 teaspoons salt |
1/2 teaspoon black pepper |
1 cup lentils |
6 1/2 cups water |
1 (15 ounce) can tomatoes (diced or crushed) |
1 (15 ounce) can chickpeas, drained and rinsed |
1/3 cup fresh cilantro, chopped |
Directions:
1. In a large pot, melt butter over moderately low heat.
2. Add onion, celery and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
3. Stir in ginger, cinnamon, salt, pepper and lentils. Add water and tomatoes. Bring to a boil.
4. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25-30 minutes.
5. Add chickpeas and simmer 5 minutes longer. Stir in cilantro and voila!
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