CHICKPEA LENTIL DAL

Sauté chopped carrots, onion, bell pepper, and fresh garlic until browned. Add in about 4 cups of veggie broth. Add in 1/4 cup red lentils and chickpeas. The lentils will cook up the liquid, so keep adding veggie broth as needed. Add in lots of curry seasoning, garlic powder, black pepper, salt, and turmeric (taste and adjust). Add in a dash of cayenne (check your curry powder first and make sure there isn’t any in there. If there is, consider not adding more unless you like your tongue going numb). Let it all cook together until the lentils are cooked through. Serve with rice of choice and fresh cilantro. Enjoy!