From the staff of www.care2.com
1 tbsp olive oil
2 1/2 cups chopped onion
2 large garlic cloves, finely minced
1 tbsp fresh minced ginger
2 tsp ground coriander seeds
1 1/2 tsp ground cardamom
1 1/2 tsp cumin seeds
1 tsp turmeric
salt to taste
1 qt good quality vegetable stock or water
1 cup red or brown lentils
2 medium potatoes, scrubbed and diced
4 carrots, diced
1/2 bunch broccoli, cut into small pieces
1/2 cup cooked chick peas (garbanzo beans)
salt and freshly ground black pepper, to taste
In a large heavy bottomed pot, heat the oil and add onions, cooking over medim heat for 10 minutes, stirring occasionally, until onions are brown and sweetly caramelized. Add garlic, ginger, coriander, cardomom, cumin, turmeric, and salt to taste. Saute for 3 more minutes, stirring frequently. Add stock or water and lentils, bring to a boil, and simmer for 10 minutes. Add potatoes and carrots and continue to simmer around 10 more minutes until potatoes and lentils are tender. Add broccoli and chickpeas and cook 5 more minutes. Add pepper to taste and serve hot. Serves 4.
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