Mixed Pulses Stew

1Rinse all pulses (lentils (1 cup), chickpeas (1 cup), black beans (1 cup), 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 chopped onion (1), minced garlic (3 cloves), diced carrots (2), chopped celery, and diced bell pepper (1) until softened, about 5-7 minutes.

3Add the soaked and drained pulses to the pot and stir well to combine with the vegetables.

4Pour in the diced tomatoes (1 can), vegetable broth (6 cups), cumin (1 teaspoon), paprika (1 teaspoon), turmeric (1 teaspoon), coriander (1 teaspoon), chili powder (1 teaspoon), and add the bay leaf (1).

5Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1-1.5 hours until the pulses are tender.

6Remove the bay leaf (1) and adjust the seasoning with salt and pepper if needed.

7Serve the mixed pulses stew hot, garnished with fresh parsley, and enjoy!