Curried Lentil And Chickpea Stew

• 3 cups vegetable broth or 3 cups chicken broth
• 1 cup green lentil
• 1 cup garbanzo beans, canned
• 1 -2 tablespoon curry powder
• 1 -2 potato, cubed
• 1 cup carrot, cut into large chunks
• 1/2 medium onion
• salt and pepper
• red pepper flakes (optional)

1. 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
2. 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
3. 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. 4. Add cubed potatoes. Cook 15 more minutes.
5. 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
6. The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
7. Enjoy as is, or over rice!

vegetable broth, green lentil, garbanzo beans, curry powder, potato, carrot, onion, salt, red pepper

Taken from www.food.com/recipe/curried-lentil-and-chickpea-stew-453191 (may not work)