1 1/2 teaspoons olive oil
1/2 cup chopped onion
1 1/2 teaspoons peeled, finely grated fresh ginger
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
3 cups water
1 cup dried red lentils, rinsed and drained
1 can chickpeas (garbanzo beans), rinsed and drained
1 14.5 ounce can diced tomatoes, undrained (I used Muir Glen Organice Fire Roasted Crushed Tomatoes because that's what I had...turned out great)
1 tablespoon fresh lemon juice
1 teaspoon harissa (or red curry paste) I used curry paste
Chopped fresh cilantro
Note: Please do use Smoked Paprika...it really adds depth to this dish
Mix ginger, paprika, salt, cumin, and black pepper in a small bowl and set aside.
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until onions are soft, about 6-8 minutes, stirring frequently.
Add spice mixture to onions and cook, stirring constantly, for one minute.
Add 3 cups of water, lentils, chickpeas and tomatoes; bring to a boil.
Cover, reduce heat and simmer for 15-30 minutes, until the lentils are tender, stirring occasionally. (Mine were done in 20 minutes). Stir in the lemon juice and harissa or curry paste.
Garnish with chopped fresh cilantro.