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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use canned beans for ease - a 15oz can of garbanzo and an 8oz of kidney. The recipe converter keeps reverting to dried beans and thus increasing the calorie count! Ingredients:
1 tablespoons olive oil |
1 large white onion, chopped |
1/2 cup dry lentils |
2 cloves garlic, minced |
3 tablespoons curry powder |
1 teaspoon ground cumin |
1 pinch cayenne pepper |
28 ounce crushed tomatoes |
6 oz dry garbanzo beans, soaked, rinsed and drained |
1/2 cup kidney beans, soaked rinsed and drained |
1/2 cup raisins |
1 salt and pepper to taste |
Directions:
1. Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
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