1/4 cup chopped cilantro (reserve a few
whole sprigs for garnish)
Method :
Heat oil in
large soup pot and sauté onion, celery, garlic, green pepper, salt and
white pepper until green pepper is tender. Add celery seed, ground
cumin, coriander, and ginger and sauté for 3 minutes longer. Core
tomatoes and dice. Add to onion and pepper mixture, and sauté until
tomatoes are soft and juicy. Add water, lentils, black beans, garbanzo
beans, and cilantro to soup pot and simmer, covered, for 10 to 15
minutes. Serve hot, garnished with cilantro.
A combination
of beans and celery seed gives a new flavor twist to this traditional
Indian stew - and it's a great way to use leftover beans. Served with
whole wheat pita bread, it's the perfect one pot meal for cold winter
nights.