2Tbsp. Olive oil
1 Large onion, sliced
1 Tbsp. minced garlic
2 small green chilies seeded and sliced (or half 4-oz can green chilies)
1 tsp ground cumin
2 tsp curry powder
1 tsp ground turmeric
4 cups vegetable stock
1 cup red lentils, rinsed and drained
3 large tomatoes, coarsely chpped
2 potatoes, in bite size pieces
1 tsp brown sugar
¼ cup chopped cilantro
¼ cup chopped fresh mint
1 cup canned, drained garbanzo beans
1 large ripe mango, peeled and cubed (fresh, frozen or canned)
In a large pot over medium heat, sauté onions in olive oil until soft, about 7 minutes. Add garlic, green chilies, cumin, curry powder, and turmeric. Reduce heat to medium-low and cook about 2 minutes, stirring constantly, to bring out flavor of spices.
Add stock and lentils; bring to a boil and simmer, covered for 10 minutes.
Add tomatoes, potatoes, sugar and half the cilantro and mint. Reduce heat and cook, covered, until potatoes are almost tender, about 15 minutes.
stir in garbanzo beans; simmer, covered, about 6 minutes.
Stir in mango and simmer, covered, only until heated through, about 2 minutes.
Serve stew sprinkled with remaining cilantro and mint, and if desired, a dollop of yogurt.
on with freshly ground salt and pepper. Serve at once