Curried Lentil and Garbanzos

Name: Curried Lentil and Garbanzos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 cup onion, finely chopped; 2 medium tomatoes, diced; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 2 celery ribs, cut into 1/4-inch slices; 3 cups broth (you can make this totally vegan if you use veggie broth); 1 1/2 cups dried lentils; 1 (19 ounce) can garbanzo beans, drained and rinsed (chick peas); 1 -2 garlic clove, finely chopped; 1 tablespoon fresh gingerroot (grated); 2 teaspoons curry powder; 1 teaspoon ground cumin; cayenne pepper; 1/4 cup orange juice; fresh cilantro (to garnish) or parsley (to garnish)

Submitted by DeeCooks

"This was SO good! It's from Worldwide Recipes, courtesy of "The Chef" and was a quick and delicious recipe for dinner. I love garbanzos AND lentils...but my little carnivore daughter and my DH liked this too :)"

Download

Ready In:: 45mins
Ingredients:: 16
Serves:: 4

ingredients

2 tablespoons olive oil
1 cup onion, finely chopped
2 medium tomatoes, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 celery ribs, cut into 1/4-inch slices
3 cups broth (you can make this totally vegan if you use veggie broth)
1 ¹⁄₂ cups dried lentils
1 (19 ounce) can garbanzo beans, drained and rinsed (chick peas)
1 -2 garlic clove, finely chopped
1 tablespoon fresh gingerroot (grated)
2 teaspoons curry powder
1 teaspoon ground cumin
cayenne pepper
¹⁄₄ cup orange juice
fresh cilantro (to garnish) or parsley (to garnish)

directions

Heat the oil in a large skillet over moderate heat. Cook the onion, tomatoes, red and green bell peppers, and celery for about 5 minutes, stirring occasionally.
Add the remaining ingredients except the cilantro, parsley, and scallions.
Cover and simmer over low heat for 25 to 30 minutes.
Serve over rice.
Sprinkle cilantro or parsley and chopped scallions on top.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

DeeCooks

If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg" border="0" alt="Annacia's banner for Zaar Tag">

View Full Profile