Vegetarian Bean Curry recipe

8 servings

2 tablespoons olive oil

1 large white onion, chopped

1/2 cup dry lentils

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (8 ounce) can kidney beans, drained and rinsed

1/2 cup raisins

salt and pepper to taste

Heat the oil in a large pot over medium heat, and cook the onion until tender.

Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper.

Cook and stir 2 minutes.

Stir in the tomatoes, garbanzo beans, kidney beans, and raisins.

Season with salt and pepper.

Reduce heat to low, and simmer at least 1 hour, stirring occasionally.