Curried Lentils and Garbanzos

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's a good one from Rosemary Zwick:

Mensa is an organization whose members have an IQ of 140 or higher. A
few years ago, there was a Mensa Convention in San Francisco, and
several members lunched at a local cafe.

While dining, they discovered that their saltshaker contained pepper and
their pepper shaker was full of salt. How could they swap the contents
of the bottles without spilling, and using only the implements at hand?
Clearly this was a job for Mensa!

The group debated and presented ideas, and finally came up with a
brilliant solution involving a napkin, a straw, and an empty saucer.
They called the waitress over to dazzle her with their solution.

"Ma'am," they said, "we couldn't help but notice that the pepper shaker
contains salt and the salt shaker..."

"Oh," the waitress interrupted. "Sorry about that." She unscrewed the
caps of both bottles and switched them.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Legumes, including lentils and garbanzos, are among the foods highest in
dietary fiber, so I make a point of eating them as often as I can.

Curried Lentils and Garbanzos

2 Tbs (30 ml) olive oil
1 cup (250 ml) finely chopped onion
2 medium-sized tomatoes, cut into 1/2 in (1 cm) dice
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 celery stalks, cut into 1/4 in (5 mm) slices
3 cups (750 ml) vegetable broth or water (or chicken or beef broth for a non-vegetarian version)
1 1/2 cups (375 ml) dried lentils
1 19-oz (530 g) can of garbanzos (chick peas, ceci) drained and rinsed
1 to 2 cloves garlic, finely chopped
1 Tbs (15 ml) grated fresh ginger root
2 tsp (10 ml) curry powder
1 tsp (5 ml) ground cumin
Cayenne pepper to taste
1/4 cup (60 ml) orange juice
Cooked brown rice for 4 to 6 people
Chopped fresh cilantro or parsley for garnish
Chopped scallions (spring onions) for garnish

Heat the oil in a large skillet over moderate heat. Cook the onion,
tomatoes, red and green bell peppers, and celery for about 5 minutes,
stirring occasionally. Add the remaining ingredients except the
cilantro, parsley, and scallions. Cover and simmer over low heat for 25
to 30 minutes. Place portions of cooked rice on plates or large bowls,
and spoon the lentil and garbanzo mixture over the rice. Sprinkle
cilantro or parsley and chopped scallions on top.
Serves 4 to 6.
Received on Wed Aug 15 19:59:35 2007