This was so easy, which is just what I need now that I'm so busy, and it was surprisingly tasty. If you leave off the topping at the end it's even vegan.
1/2 onion, chopped 1/2 celery stalk, chopped 2 cloves garlic, smashed and chopped
1 diced carrot 1 bay leaf 1 Tbs olive oil
1/2 red bell pepper 1 1/2 Tbs curry powder, I use zanzibar curry
1 quart vegetable broth (you could also use chicken broth if not vegetarian)
1 can (15 oz) organic lentils*
1 can (15 oz) organic chickpeas
*I used dried lentils, soak them for a few hours in water before cooking
Toppings: Plain yogurt or sour cream
Fresh cilantro
Saute onion, carrot, celery, garlic, and pepper in olive oil until soft. Add curry powder and stir for a minute or so. Add broth, beans, and bay leaf. Cook on low heat for 30 minutes.
Serve topped with cream/yogurt and fresh cilantro.
I'm guesstimating that it serves five and has around 30 grams of protein per serving.
I'm guesstimating that it serves five and has around 30 grams of protein per serving.
