1 Tb. plus 1 tsp. olive oil
1 cup finely chopped onions
4 medium carrots, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
2 tsp. grated fresh ginger
2 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. ground turmeric
Pinch of ground cloves
8 ounces lentils, picked over and rinsed
2 cups defatted reduced-sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes with juice
3 cups water
1 bay leaf
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 can (10 ounces) chick-peas rinsed and drained
1/4cup chopped fresh cilantro, optional |
In a large, heavy saucepan, warm the oil over medium-high heat. Add the onions, carrots and celery; cover and cook, stirring frequently, for 5 minutes or until the vegetables are tender. Stir in the garlic, ginger, cumin, thyme, turmeric and cloves, and cook for 30 seconds, or until fragrant.
Add the lentils, broth, tomatoes and their juice, water, bay leaf, black pepper and salt. Increase the heat to high and bring to a boil. Reduce the heat to medium, cover and simmer for 30 to 40 minutes, or until the lentils are tender.
Stir in the chick-peas and simmer for 2 minutes, or until heated through. Just before serving, stir in the cilantro.
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