This Cozy Lentil Bean Stew is Packed with North Indian Flavors!
Recipe Overview
Overview
This Indian Spice Lentil and White Bean Stew is a delightful dish that brings warmth and comfort to any table. The combination of split red lentils and white beans creates a hearty base, while the array of spices adds depth and complexity to the flavor profile. The recipe is straightforward, making it accessible for cooks of all skill levels.
The preparation begins with sautéing onions and spices, which fills the kitchen with an inviting aroma. The addition of ginger garlic paste and tomatoes creates a rich sauce that coats the lentils and beans beautifully. As the stew simmers, the flavors meld together, resulting in a dish that is both satisfying and nutritious.
One of the standout features of this recipe is its versatility. You can easily customize it by adding different types of beans or greens, such as spinach or kale, to suit your taste. Whether served over rice, quinoa, or even baked potatoes, this stew is sure to impress.
Overall, this lentil and bean stew is a fantastic option for weeknight dinners or meal prep. It’s not only delicious but also packed with protein and fiber, making it a wholesome choice for anyone looking to enjoy a comforting meal.
Recipe Details
Steps & Tips
Tip: Definitely get the Kashmir chili powder as it enhances many recipes.
Add some oil to a large skillet over medium-high heat.
Add chopped onion and a pinch of salt, cooking until translucent.
Add a splash of water to help the onion cook evenly.
Tip: Add a splash of water to help the onion cook evenly.
Add a slightly open pod of black cardamom and bay leaves, mixing in.
Add fennel seeds and mix in.
In a small bowl, mix all ground spices and add two-thirds to the onion.
Add a splash of water to reduce the temperature of the pan.
Tip: Adding water helps reduce the temperature of the pan and prevents spices from burning.
Add ginger garlic paste or minced ginger garlic and cook for half a minute.
Add tomatoes and a splash of water, mixing in.
Reduce heat to medium to prevent tomatoes from scorching.
Continue cooking until tomatoes are jammy, pressing larger pieces to cook evenly.
Add vegetable stock, coconut milk, and salt, mixing in.
Add red lentils and white beans, mixing in.
Partially cover and check after 10 minutes.
Continue cooking until lentils are cooked to your preference.
Add chopped spinach and cook for about 2 minutes.
If using frozen spinach, cook for about a minute.
Reduce heat to low.
Taste and adjust salt and flavor, adding more salt or heat if desired.
Tip: Add a pinch of sugar to balance out the savory flavor.
Sprinkle with remaining spice mix, cilantro, and lemon juice.
Serve the hot and bubbling stew.
Tip: You can add non-dairy cream to make the stew creamier.
Tip: If using just beans, skip the stock and simmer the beans in coconut milk for a delicious sauce.
Tip: You can add other greens like baby kale or mustard greens to the stew.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Split red lentils cook faster than whole lentils, making them ideal for quick meals.
- •Kashmiri chili powder adds a vibrant color and mild heat to dishes.
- •Black cardamom has a unique smoky flavor that enhances the stew.
- •This stew can be served with rice, quinoa, or even over baked potatoes for a filling meal.
