Ingredients
- 1/2 cup dried chick peas (garbanzos), soaked overnight in plenty of water with a pinch of baking soda (substitute 2 cups drained canned garbanzos)
- a pinch of saffron threads, pulverized
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 stick (1/4 cup) non-hydrogenated vegan margarine
- 3/4 cup chopped celery
- 2 medium yellow onions, chopped
- 1 cup chopped leaves and stems of fresh coriander (a.k.a. - 1 large can (22 oz?) Italian plum ('pear-shaped'
Directions
) tomatoes,seeded,drained,and chopped (add some of the drained juice to bring volume up to 2 cups.n - 2 teaspoon salt (or to taste - use less if you used canned garbanzos)n - 3/4 cup dried lentils,rinsed (discard any pebbles)n - 2 quarts watern - 1/2 lemon (squeezed)n - some thin slices of lemonn
nnDirections:nn n Melt the margarine in a large pot,then cook the spices,celery,andn chopped onions over medium heat for 5 minutes. Add the coriander andn tomatoes,then cook for another 15 minutes. Add the water,lentils,n garbanzos,and salt. Bring to a boil and simmer,partially covered,n for about 2 hours (until the garbanzos are cooked). Just beforen serving,stir in the lemon juice and garnish with reserved coriandern sprigs and lemon slices.n n Andrew Balinsky balinsky@cs.umd.edun n nnnn',