Mixed Pulses Stew

1Rinse the lentils (1 cup), chickpeas (1 cup), black beans (1 cup), and kidney beans (1 cup) under cold water and soak them overnight in separate bowls.

2In a large pot, heat some oil over medium heat and sauté the onion (1) and garlic (3 cloves) until fragrant.

3Add the carrots (2), celery, and bell pepper (1) to the pot and cook until they start to soften.

4Stir in the soaked and drained pulses, diced tomatoes (1 can), vegetable broth (6 cups), and all the spices.

5Bring the stew to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, stirring occasionally.

6Season with salt and pepper to taste.

7Serve the mixed pulses stew hot, garnished with fresh parsley.

8Enjoy your hearty and nutritious mixed pulses stew!