Ingredients
2tbspbutter
1onion
2ribscelery
½tspground ginger
¼tspturmeric
1tspground cinnamon
1¾tspsalt
¼tspfresh ground black pepper
1cuplentils
6½cupswater
1¾cupscrushed tomatoes in thick puree,(15 oz) canned
1cupchickpeas,(15 oz) drained, rinsed, canned
1cupcilantro,or parsley, chopped
Preparation
In a large pot, melt the butter over moderately low heat.
Add the onion and celery and cook, stirring occasionally, for about 10 minutes, until the vegetables start to soften.
Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
Add the water and tomatoes to the pot.
Bring to a boil.
Reduce the heat and simmer, partially covered, stirring occasionally, for 25 to 30 minutes until the lentils are tender.
Add the chickpeas and simmer for 5 minutes longer.
Stir in the cilantro or parsley.
