Lentil and Chickpea Curry

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.