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Spicy Red Lentil and Chickpea Stew
ketherian wants to cook this
6-8
- 1 large onion, finely chopped
- 1 T olive oil (or perhaps a little more, depending on your pan)
- 1-2 tsp. finely grated fresh ginger (original recipe said 1 tsp, but I used 2 tsp.)
- 1 T finely minced garlic
- 1 tsp. ground turmeric
- 3/4 cup celery, finely diced
- 1 tsp. Garam Masala
- 1 1/2 tsp. ground cardamom
- 1/4-1/2 tsp. ground cayenne pepper (I only used 1/4 tsp. because I'm a wimp for hot foods)
- 1 tsp. ground cumin (original recipe said 1/2 tsp., but I love cumin)
- 6 cups chicken, beef, or vegetable stock (I used 4 cups chicken and 2 cups beef stock, because that's what I had. You could also use canned broth)
- 1 1/2 cups red lentils
- 1 can (15 oz) chickpeas, rinsed until no more foam appears
- 1 can (14.5 oz.) diced tomatoes (I used petite dice, do not drain tomatoes)
- cooked brown rice for serving (optional)
- sour cream or plain yogurt for serving (optional)
