Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 red bell pepper, cut into 1⁄2 inch dice
1 jalapeno, minced
1 tablespoon fresh ginger, peeled and minced
2 cloves garlic, minced
1 tablespoon curry powder
1⁄2 teaspoon cinnamon
2 teaspoons salt
1⁄3 cup tomato paste
7 cups water
1 can coconut milk
2 cups red split lentils
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon lime juice
Instructions
1. Heat oil in Dutch oven or large soup pot. Add onion, bell pepper, and jalapeno. Cook 5 to 7 minutes or until vegetables have softened and start to color. Add garlic, ginger, curry powder, cinnamon, salt, and tomato paste and continue cooking 2 to 3 minutes or until mixture is toasty and fragrant.
2. Add water, coconut milk, lentils, and chickpeas. Cook 20 to 25 minutes or until beans are tender. Add lime juice and check for seasoning. Add additional salt and lime juice if desired.
No photo
Comments
This recipe is from Scaling Back. It’s another one that I’ve seen bouncing around the blogosphere for some time but I finally got around to making it thanks to Amazon delivering red split lentils to me. Sadly I didn’t take a photo, but it was pretty delicious. Art and I enjoyed it with naan and rice. It’s very similar to a dal and I was happy with how it turned out.
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