(adapted from Food.com website, Chef #437873)
1 T olive
oil
1 T hot
curry or more to taste
½ t cinnamon
1 onion,
chopped
2 carrots,
peeled and chopped
2 t fresh
ginger, grated or minced
2 cloves
garlic, minced
1 t salt
1 t sugar
1 small can
tomato paste
7 C water
2 C Silk
brand coconut milk
2 C red
lentils
15 oz cooked
chick peas (drained and rinsed)
1 T lime
juice
Cilantro for
garnish
Warm the oil
in a large pot. Add the curry and cinnamon and cook until fragrant, about 2
minutes. Add the onions and cook another
2 minutes. Add the carrots, ginger, garlic, salt, sugar and tomato paste. Cook
2 more minutes. Pour in the water, coconut milk, lentils and chickpeas. Stir
and bring to a simmer. Cook uncovered for about 25 minutes or until the lentils
are very soft. At the end, stir in the
lime juice.
Tracy's Living Cookbook
