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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I found this on . Morocco North Africa. Ingredients:
4 tablespoons olive oil |
1 large onion, finely chopped |
2 garlic cloves, crushed |
1 teaspoon turmeric |
1 teaspoon ground ginger |
1 teaspoon ground cumin |
6 cups chicken or 6 cups vegetable broth |
1 1/4 cups green lentils, washed |
1 (14 ounce) can chopped tomatoes |
1 (15 ounce) can chickpeas, drained |
3 tablespoons fresh cilantro, chopped |
3 tablespoons fresh parsley, chopped |
salt & freshly ground black pepper |
lemon juice (optional) |
Directions:
1. In a large saucepan, heat half the oil. Add onion and cook 10 minutes, until soft.
2. Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
3. Stir in the stock and add the lentils and tomatoes.
4. Bring to a boil, cover and simmer 20 minutes or until lentils are soft.
5. Stir in chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice and simmer 5 more minutes.
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