Ingredients
– 1 cup dried lentils, rinsed
– 1 can chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1.5 liters vegetable broth
– 1 cup coconut milk
Method
1. Heat a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté until soft.
2. Stir in garlic and cumin. Cook for another minute until fragrant.
3. Add lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for about 25 minutes until lentils are tender.
5. Stir in coconut milk. Cook for an additional 5 minutes.
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