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Curried Chick Peas and Dahl

2 cups water
1 16-oz. can whole peeled tomatoes, with liquid
1 16-oz. can chick peas (garbanzo beans), with liquid
1 cup chopped onions
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped
2 large celery stalks, chopped
1 1/2 cups uncooked dahl
3 oz. frozen concentrated orange juice, thawed
1 Tbsp. minced garlic
1 1/2 tsp. ginger
1 1/2 tsp. curry powder
1 1/2 tsp. cumin
1/2 tsp. ground hot red pepper, or to taste
1/2 tsp. dried cilantro, or 2 Tbsp. fresh minced cilantro

• Stir together all the ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover, and let simmer, stirring occasionally, until the lentils are soft and the liquid is absorbed, about 45 minutes.
• Serve over basmati rice.

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    • Nana Jodi says:

      Mikey plain parsely, flat leaf, can substitute for the cilantro. Cilantro can be an aquired taste, you may want to try it again mixed with half parsley, that might help you get used to the cilantro flavor. It really is quite refreshing if you try out by small amounts before going “whole hog” so to speak.

    • Mikey says:

      Any alternatives to cilantro? Tastes like soap to me.

    • jools says:

      This recipe is really tasty. The kids love it as well. I used uncooked red lentils. They worked fine.

    • janine6 says:

      I made this today and it was “okay” but not great. Peta needs some great recipes to convince people to consume more meals which are not animal based. I still eat meat but try to do so less often. I need some good recipes!! Don’t eat soy, don’t think its healthy. I know others may disagree.

    • Oze says:

      You say dahl but what sort of lentils? Red, Urad, toor, etc?

    • Wissabo says:

      This recipe looks awesome! Where can I buy dahl? Will uncooked lentils work the same way?

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