Serves: 2 people.
Preparation time: 25 minutes (+ 4 hours for soaking chickpeas, use canned chickpeas if you don't have enough time.)
Prepared by Stella
Ingredients
1 cup dried red lentils
1 cup dried chickpeas (pre-soaked in water for at least 4 hours)
2 stalks celery (diced)
2 cloves garlic (sliced finely)
1 white onion
1 tsp ground cumin
1 dried ground chili (or two if you want it more spicy)
vegetable stock
fresh coriander
1 lemon
olive oil
salt to taste
2. Heat 1 tbsp of oil and cook the onion for around 5 minutes. Add the grounded cumin, chili, and garlic. Cook until garlic is light brown.
3. Add the chickpeas, red lentils, celery and 1 liter of vegetable stock. Bring to a boil, and let it simmer for around 15 minutes (until lentils have fallen apart). Season with salt.
4. Top with fresh coriander leaves, and add some lemon juice.
Serve with rice, naan bread, flat bread or on its own.
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1 cup dried chickpeas (pre-soaked in water for at least 4 hours)
2 stalks celery (diced)
2 cloves garlic (sliced finely)
1 white onion
1 tsp ground cumin
1 dried ground chili (or two if you want it more spicy)
vegetable stock
fresh coriander
1 lemon
olive oil
salt to taste
Preparation
1. Pre-cooking: soak the chickpeas for at least 4 hours. Wash the red lentils under running water.2. Heat 1 tbsp of oil and cook the onion for around 5 minutes. Add the grounded cumin, chili, and garlic. Cook until garlic is light brown.
3. Add the chickpeas, red lentils, celery and 1 liter of vegetable stock. Bring to a boil, and let it simmer for around 15 minutes (until lentils have fallen apart). Season with salt.
4. Top with fresh coriander leaves, and add some lemon juice.
Serve with rice, naan bread, flat bread or on its own.
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