Ingredients:
- 2 cups water or vegetable broth
- 1 16 ounce can diced tomatoes, including liquid
- 1 16 ounce can chickpeas, including liquid
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 1/2 cups uncooked dahl (lentils or split peas)
- 3 tbsp orange juice concentrate
- 3 cloves garlic, minced
- 1 1/2 tsp ginger
- 1 1/2 tsp curry powder
- 1/2 tsp red pepper flakes
- 1 1/2 tsp cumin
- 2 tbsp chopped fresh cilantro
Preparation:
Bring all ingredients to a simmer in a large pot or saucepan.Reduce heat, cover and allow to cook for at least 45 minutes, stirring occasionally. Serve hot over rice if desired.
