Curried Lentil and Garbanzos

• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 2 medium tomatoes, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 celery ribs, cut into 1/4-inch slices
• 3 cups broth (you can make this totally vegan if you use veggie broth)
• 1 12 cups dried lentils
• 1 (19 ounce) can garbanzo beans, drained and rinsed (chick peas)
• 1 -2 garlic clove, finely chopped
• 1 tablespoon fresh gingerroot (grated)
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• cayenne pepper
• 14 cup orange juice
• chopped fresh scallions (to garnish) or fresh cilantro (to garnish) or parsley (to garnish)

1. Heat the oil in a large skillet over moderate heat.
2. Cook the onion, tomatoes, red and green bell peppers, and celery for about 5 minutes, stirring occasionally.
3. Add the remaining ingredients except the cilantro, parsley, and scallions.
4. Cover and simmer over low heat for 25 to 30 minutes.
5. Serve over rice.
6. Sprinkle cilantro or parsley and chopped scallions on top.

olive oil, onion, tomatoes, red bell pepper, green bell pepper, celery, broth, lentils, garbanzo beans, garlic, fresh gingerroot, curry powder, ground cumin, cayenne pepper, orange juice, fresh scallions

Taken from www.food.com/recipe/curried-lentil-and-garbanzos-246956 (may not work)