Ingredients
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1 cup lentils, sorted & rinsed
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1 cinnamon stick
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7 cups water (more or less)
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1 tablespoon olive oil
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2 tablespoons minced garlic
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2 teaspoons salt
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1 teaspoon turmeric
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2 teaspoons ground cumin
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3 bay leaves
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1 (28 ounce) can crushed tomatoes
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2 cups cooked chickpeas, drained and rinsed (canned is fine)
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black pepper
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cayenne pepper
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currants
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plain yogurt
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parsley, chopped
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of fresh mint, chopped
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3 cups minced onions
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1 1/2 teaspoons cumin seeds
Instructions
- In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.
- Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.
- Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
- Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.
- Season to taste with the two peppers and lemon juice; adjust salt.
- Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.