|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, cut into 1/2-inch chunks|
|Garlic||2 Clove (10 gm), minced|
|Carrot||1 Medium, peeled and coarsely chopped|
|Water||7 Cup (112 tbs)|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Brown lentils||12 Ounce, rinsed (2 Cups)|
|Green pepper||1 , cut into 1/2 inch chunks|
|Sweet red pepper||1 , cut into 1/2 inch chunks|
|Canned red kidney beans||19 Ounce, rinsed and drained (1 Can)|
|Cooked garbanzo beans||1 Cup (16 tbs), rinsed and drained (Use Canned Or Cooked)|
|Canned tomatoes in puree||2 Cup (32 tbs)|
|Chili powder||1⁄3 Cup (5.33 tbs)|
|Ground cumin||4 Teaspoon|
|Dried red pepper flakes||3⁄4 Teaspoon (More If Desired)|
|Freshly ground black pepper||To Taste|
1. In a large heavy skillet or stock pot, heat the oil over moderate heat
2. Add and sauté the onion, garlic and carrot just until vegetables are limp.
3. Add the remaining ingredients except for water and sauté lightly just until the flavors are well blended and the spices are aromatic.
4. Add the water and stir well, heating until it comes to a boil.
5. Adjust the heat to medium-low, cover the skillet and simmer the lentils for almost 45 minutes, stirring occasionally and adding more water if required, until they are tender.
6. Season the curry with salt and pepper according to preference.
7. Dish out into a tureen or casserole serving dish.
8. Serve with Indian bread (flat bread) or rice.