Soak the lentis in water for 30 minutes. Put them in a heat-resistant container with new water, close with a lid, and microwave for 7 minutes.
Drain the lentis in a sieve.
Add the garlic, ginger, and onions to a pot and cook over medium heat. Don't use oil; cook from the moisture of the onions.
Once the garlic is fragrant and the onions become translucent, add all of the ☆ ingredients and cook over high heat until the tomato juice cooks off.
Add the chickpeas and lentils, reduce to low heat, and simmer for 7-8 minutes while occasionally stirring.
Add the milk and increase to high heat. Once it comes to a boil, reduce to low heat. Once the liquid has cooked off, add the honey and the black pepper, combine evenly, and it's complete.
Story Behind this Recipe
Enjoy it with rice, or have it plain! This is a filling curry.
Simmer until the liquid has almost completely evaporated. Even stiff lentils will soak in the curry and become soft and delicious. The honey in the last step rounds out the taste. You can eat it with bread, rice, or as-is as a side dish...there are plenty of ways to enjoy this dish.