This tasted authentically Indian and authentically healthy. Served best with rice (I used brown). I also cut back on the spice temperature – original called for loads of cayenne pepper – I used 1/8 teaspoon!
Spicy red lentil and chickpea stew (from Kalyn’s Kitchen)
1 large onion, finely chopped
1 tablespoon olive oil
1 – 2 teaspoons finely grated fresh ginger
1 tablespoon minced garlic
1 teaspoon turmeric
3/4 cup celery, finely diced
1 teaspoon garam masala
1 1/2 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
6 cups stock
1 1/2 cups red lentils (red really does make the difference here in presentation)
1 15-ounce can chickpeas, rinsed
1 14.5 ounce can diced tomatoes (do not drain)
cooked brown rice for serving
Heat olive oil in heavy pot with tight-fitting lid. Add onions, ginger, garlic, and turmeric, and gently saute, stirring often, for about 7 minutes, until onions are quite soft but not browned. Add diced celery, garam masala, ground cardamom, cayenne pepper, and ground cumin, and saute 3 – 4 minutes more, until celery barely starts to soften.
Add the stock, red lentils, canned tomatoes, and chickpeas, and bring mixture to a gentle boil. When it starts to bubble, reduce heat to the barest simmer, and cover pan with lid. Let mixture simmer, stirring a few times, until lentils are dissolved enough that mixture has thickened into a chunky stew. Serve hot over brown rice. Makes 6 – 8 servings.