1. In a large saucepan or Dutch oven, heat the oil over medium heat. 2. Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened. 3. Add the tomatoes, chicken stock, water and lentils. 4. Bring to a boil. 5. Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened. 6. Add the chick peas, kidney beans and black beans. 7. Cook for 15 minutes or until heated through. 8. Stir in the coriander, lemon juice, salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
