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Golden Lentil Stew

March 14, 2011

I’ve made this stew several times and each time I think, “I should make this more often.” It looks like a lot of work because the ingredient list is so long, but most of them are spices.

The technique for cooking the chickpeas is terrific, too, and will inspire you to cook your own chickpeas (garbanzo beans) more often rather than purchasing canned ones.

The original recipe is from Martha Stewart and you can find it here. I follow it exactly except that I do, however, substitute 1 quart canned tomatoes for the 4 ripe tomatoes the recipe calls for.

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