1/2 C. dried chickpeas (garbanzo beans), soaked overnight then drained (or: 2 C. canned garbanzo beans)
a pinch of saffron threads, pulverized
1 tsp. turmeric
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 tsp. black pepper
1/4 C. vegan margarine
3/4 C. celery, chopped
2 medium onions, chopped
1 C. chopped fresh coriander
22 oz. can plum tomatoes, seeded, drained, and chopped (retain enough juice to make 2 C. altogether)
2 tsp. salt (or less, if you use canned garbanzos)
3/4 C. dried lentils, sorted and rinsed
2 Q. water
the juice of 1/2 a lemon
the remainder of the lemon, sliced thinly
Melt the margarine in a large pot, then cook the spices, celery, and onion over medium heat for 5 minutes. Add the coriander and tomatoes, then cook for another 15 minuts. Add the water, lentils, garbanzos, and salt. Bring to a boil and simmer, partly covered, for about 2 hours (until the garbanzos are cooked). Just before serving, stir in the lemon juice and garnish with lemon slices.