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Categories:
vegetable oil onions garlic gingerroot curry paste tomatoes chicken stock water red lentil chickpeas red kidney beans black beans fresh coriander lemon juice salt ground black pepper
Viewed: 57 - Published at: 9 years agoIngredients
- 2 teaspoons vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon gingerroot, minced
- 4 teaspoons curry paste
- 1 (28 ounce) can diced tomatoes
- 6 cups chicken stock
- 2 cups water
- 3/4 cup red lentil
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 (19 ounce) can red kidney beans, drained and rinsed
- 1 (19 ounce) can black beans, drained and rinsed
- 1 tablespoon fresh coriander, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Method
- In a large saucepan or Dutch oven, heat the oil over medium heat.
- Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
- Add the tomatoes, chicken stock, water and lentils.
- Bring to a boil.
- Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
- Add the chick peas, kidney beans and black beans.
- Cook for 15 minutes or until heated through.
- Stir in the coriander, lemon juice, salt and pepper.
