Chickpea Lentil Stew

1 c. lentils (green), dried
1 can chickpeas (garbanzo beans), drained
7 c water, divided
1 Knorr vegetable bullion cube
1 potato, peeled and diced
1/4 c. celery, diced
1/4 c. carrot, diced
1/4 c. cabbage, diced
1/4 c. onion, diced
1/4 c. sweet corn, frozen
1 tsp basil, dried
1/2 tsp curry powder
1/4 tsp nutmeg
1/4 tsp paprika
1 T black pepper
1 tsp salt
3 T olive oil
2 tsp mustard seeds
1 tsp cumin seeds

Bring the lentils to boil in 3 cups of water. Reduce heat and simmer about 20 minutes, or until the lentils are tender. Keep an eye on the pot and add water if needed.

Add 2-4 more cups of water. Add the bullion, black pepper, basil, curry powder, nutmeg, and paprika. Add the potato, onion, celery, carrot, cabbage, and corn. Return to a simmer.

Cook until the vegetables are soft, 5 to 10 minutes.

In a separate pan, heat the olive oil. Add the mustard seeds and fry until they begin to pop. Add the cumin seeds and fry for another minute. Pour the seeds and oil into the lentil stew and stir.

Add the salt, if needed.

Yield is 6 servings of about 1 cup each, depending on how much water you used.

Number of Servings: 6

Recipe submitted by SparkPeople user GOBLINBOX.