Lentils and split chickpeas stew

I knew I was going to cook lentils for dinner but wasn’t exactly sure how because I had never cooked lentils before. Printed on the package of the dried lentils was a recipe that looked interesting. Lentils, split chickpeas, meat, saba bananas and cabbage soup. That made deciding easier. But I wasn’t going to make a soup; I wanted a stew. It was a sort of dry run. I was learning about lentils so I could use them for Sam’s vegetarian meals. But I can’t serve lentils to her until I’m sure that I can cook them properly and they taste good. So, I made a stew — with lechon kawali cooked the easy way — for Speedy and myself tonight.

In cooking the stew, I leaned a few things about lentils:

1. Lentils cook faster than chickpeas.
2. Too much stirring can turn lentils into a mush.
3. When cooked properly, lentils are soft and creamy and absolutely delicious. »

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