• 2 cup lentils
  • 4 cup water
  • 15 oz. can of foul mudammas (preferable) or garbanzo beans
  • 28 oz. can of chopped tomatoes with their juice
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 cup plain soy yogurt (optional)


Bring lentils and water to boil in a medium pot. Reduce heat and simmer for approximately 45 minutes or until lentils are cooked but not mushy. Drain the lentils and add the rest of the ingredients except the yogurt. Stir well and heat on low for 5 minutes. Stir in optional yogurt before serving.

Serves: 4-6