A hearty and flavorful chickpea masala with red lentils, simmered in a fragrant blend of spices. Perfectly served with steamed kale and avocado for a balanced, comforting meal.
2teaspoonsgaram masalastore-bought or homemade (page 305)
½teaspoondry mustard
¼teaspooncayenne pepperto taste
1teaspooncoarse sea saltto taste
1cup192 g uncooked red lentils, rinsed
1can15 ounces, or 425 g diced tomatoes, including liquid
1can15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
½cup120 ml water, or more if needed
Sprinkle of fresh lemon juiceoptional
Instructies
In a large-size saucepan, heat the oil over medium-high heat and add the onion, garlic, and ginger.
Lower the heat to medium and cook until fragrant, about 3 minutes.
Add the cumin, coriander, garam masala, mustard, cayenne, salt, and lentils.
Cook and stir for 1 minute.
Add the tomatoes and their juice, the beans, and the water.
Increase the heat slightly to get things simmering, then cover with a lid.
Lower the heat and let simmer for 15 minutes, stirring occasionally.
If needed, add more liquid to reach the desired consistency, or cook longer for softer lentils.
Sprinkle with fresh lemon juice upon serving, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed kale and slices of ripe avocado for added texture and flavor.Wine Advice:A light, dry white wine such as Sauvignon Blanc would pair nicely with the spice and richness of this dish.