This Cozy LENTIL BEAN STEW is Packed with North Indian Flavors!

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and widely available.

Add oil to a large skillet over medium-high heat.

Once the oil is hot, add chopped onion and a pinch of salt; cook until the onion starts to turn translucent.

Add a splash of water occasionally to help the onion cook evenly.

Add a split black cardamom pod and bay leaves; cook for about 1 minute.

Add fennel seeds and mix in.

Once the onion is golden, mix all ground spices in a small bowl and add 2-3 tablespoons of that mixture to the onion.

Add a splash of water to reduce the temperature of the pan and help the spices mix without burning; mix for about 10 seconds.

Add ginger garlic paste (or minced ginger and garlic) and cook for about half a minute.

Add chopped tomatoes and a splash of water; mix in and reduce heat to medium to prevent scorching.

Cook until the tomatoes are jammy, pressing larger pieces to cook evenly.

Once the mixture is roasted and leaving the sides of the pan with a sheen of oil, add vegetable stock, coconut milk, and salt; mix and bring to a boil.

Add red lentils and white beans; mix in and partially cover the pan.

Check after 10 minutes and continue to cook until lentils are cooked to your preference.

Add chopped fresh spinach and cook for about 2 minutes (or 1 minute if using frozen spinach).

Reduce heat to low, taste, and adjust salt and flavor; add a pinch of sugar if desired.

Sprinkle with remaining spice mix, cilantro, and lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary