Curried Lentils and Garbanzos (Chickpeas)
2 Tbs (30 ml) olive oil 1 cup (250 ml) finely chopped onion 2 medium-sized tomatoes, cut into 1/2 in (1 cm) dice 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 2 celery stalks, cut into 1/4 in (5 mm) slices 3 cups (750 ml) vegetable broth or water (or chicken or beef broth for a non-vegetarian version) 1 1/2 cups (375 ml) dried lentils 1 19-oz (530 g) can of garbanzos (chick peas, ceci) drained and rinsed 1 to 2 cloves garlic, finely chopped 1 Tbs (15 ml) grated fresh ginger root 2 tsp (10 ml) curry powder 1 tsp (5 ml) ground cumin Cayenne pepper to taste 1/4 cup (60 ml) orange juice Cooked brown rice (for 4 to 6 people) Chopped fresh cilantro or parsley for garnish Chopped scallions (green onions, spring onions) for garnish
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. Place portions of cooked rice on plates or large bowls, and spoon the lentil and garbanzo mixture over the rice. Sprinkle cilantro or parsley and chopped scallions on top. Serves 4 to 6.