Chickpea and Lentil Curry
 
 
Makes 3-4 servings
Ingredients
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • pinch of dried chili flakes
  • 6 cups chopped fresh beet greens
  • 1 15 oz. can chickpeas, drained
  • ¾ cup red lentils
  • 1 14.5 oz. can whole peeled tomatoes, pulsed in a food processor to break up the tomatoes
  • 1 cup vegetable broth
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. In a large pot, warm olive oil over medium heat. Add onion and cook until translucent, 2-3 minutes.
  2. Add garlic, curry powder, cumin and chili flakes and cook until fragrant, about 2 minutes.
  3. Add beet greens and cook until just barely wilted, about 2 minutes.
  4. Add chickpeas, lentils, tomatoes and vegetable broth and bring to a boil. Then reduce heat to medium-low, cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
  5. Season with salt and pepper to taste. Serve with crackers or pita chips.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chickpea-lentil-curry/