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in a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. reduce heat and cook until tender, about 30 minutes. remove and discard the cinnamon stick and drain the lentils, reserving the liquid. meanwhile, heat oil in a soup pot. add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. saute over medium heat for 5 to 10 minutes or until the onions are soft. if the pot gets a bit dry moisten with some of the reserved lentil water. measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. add the canned crushed tomatoes with juice and bring to a boil. lower heat to a simmer, partially cover and cook for another 15 minutes or so. stir in the chickpeas and lentils and cook for about 5 minutes to warm through. the legumes should not become mushy. season to taste with the two peppers and lemon juice; adjust salt. serve hot with some yogurt [omit for vegan], a sprinkling of parsley or mint, and currants, if desired.
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast