Lentils with Fresh Chiles & Cilantro
2 cups split red lentils (HEB has them on the bread isle in the Indian section)
1 16oz can Garbanzo Beans or chick peas, drained
3 Tbsp olive oil or coconut oil
1 onion, finely chopped
2 cloves garlic-pressed
2 tsp fresh ginger root-pressed
2-3 fresh Anaheim green chilies, seeded and chopped
1 tsp ground cumin
4 cups warm water
1-2 teaspoons salt
1 Tbsp fresh cilantro leaves-chopped
Wash lentils and let soak for 30 minutes. Heat the oil in a medium saucepan, preferably nonstick, over medium heat and add the onion, garlic, ginger, and chilies. Stir fry the mixture until it begins to brown.
Drain the lentils and add to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to a boil, reduce the heat to low, cover and simmer for 25 to 30 minutes.Stir in the salt, cilantro. Serve garnished with the strips of chile and tomato. I serve this dish on top of basmati or brown rice.