Clean lentils and place in a large bowl. Cover with water and
let soak for 2 hours.
Heat oil in soup pot, add onion and garlic and sauté until
translucent.
Add cumin, paprika, turmeric, salt, pepper--stir vigorously for 1
minute. Add canned tomatoes and water. Bring to a boil.
Lower heat and simmer for 7 minutes.
Drain lentils and add to the pot. Stir and add prunes. Summer
on low heat until lentils are cooked. Add chickpeas and
simmer 2 minutes. Remove from neat and let rest for 15
minutes before serving.
Originally Submitted
12/9/2012
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