Curried Chick Peas and Dahl

2 cups water
1 16-oz. can whole peeled tomatoes, with liquid
1 16-oz. can chick peas (garbanzo beans), with liquid
1 cup chopped onions
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped
2 large celery stalks, chopped
1 1/2 cups uncooked dahl
3 oz. frozen concentrated orange juice, thawed
1 Tbsp. minced garlic
1 1/2 tsp. ginger
1 1/2 tsp. curry powder
1 1/2 tsp. cumin
1/2 tsp. ground hot red pepper, or to taste
1/2 tsp. dried cilantro, or 2 Tbsp. fresh minced cilantro

• Stir together all the ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover, and let simmer, stirring occasionally, until the lentils are soft and the liquid is absorbed, about 45 minutes.
• Serve over basmati rice.