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Ingredients
4 tablespoons extra virgin olive oil
1 cup sweet white onion, chopped
1 cup sweet red onion, chopped
1 fennel bulb, peeled, cored & chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 pinch saffron threads (optional)
2 – 14 ounce cans diced tomatoes,
with juice
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2 garlic cloves, minced
2 tablespoons sugar (or to taste)
4 cups low sodium vegetable broth
1 cup dried lentils, picked through and rinsed
3 cups canned chick-peas, drained & rinsed
4 sprigs cilantro
4 sprigs parsley
2 dried bay leaves
Salt and pepper
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Instructions
In a medium sized pot heat the olive oil at medium heat
and add fennel, gently cooking for a couple of minutes
while the fennel releases its natural juices. Add the
red and white onions, cook until soft and translucent,
but without turning brown, stirring mixture from time
to time, about 12 minutes.
Add tomatoes and increase heat to high until the mixture
comes to a simmer (about 5 minutes). Add the ginger,
turmeric, cinnamon, garlic and saffron if using, letting
them infuse the mixture with their flavors for a few
more minutes.
Add the lentils, vegetable stock, sprigs of cilantro
and parsley and bay leaves and bring to a boil, then
reduce heat to a simmer. Season with salt, pepper and
sugar, stirring the mixture a couple of times. Cover
pot and let simmer for about 25 minutes or until the
lentils are tender. Add the cooked chickpeas and cook
uncovered for another 5 to 7 minutes until heated through.
Mix well, season again with salt, pepper and sugar to
taste. Remove bay leafs and sprigs of cilantro and parsley.
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