• 1/2 cup dried chick peas (garbanzos), soaked overnight in plenty of water with a pinch of baking soda (substitute 2 cups drained canned garbanzos)
  • a pinch of saffron threads, pulverized
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 stick (1/4 cup) non-hydrogenated vegan margarine
  • 3/4 cup chopped celery
  • 2 medium yellow onions, chopped
  • 1 cup chopped leaves and stems of fresh coriander (a.k.a.
  • 1 large can (22 oz?) Italian plum (‘pear-shaped’) tomatoes, seeded, drained, and chopped (add some of the drained juice to bring volume up to 2 cups.
  • 2 teaspoon salt (or to taste – use less if you used canned garbanzos)
  • 3/4 cup dried lentils, rinsed (discard any pebbles)
  • 2 quarts water
  • 1/2 lemon (squeezed)
  • some thin slices of lemon


Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes. Add the coriander and tomatoes, then cook for another 15 minutes. Add the water, lentils, garbanzos, and salt. Bring to a boil and simmer, partially covered, for about 2 hours (until the garbanzos are cooked). Just before serving, stir in the lemon juice and garnish with reserved coriander sprigs and lemon slices.