Spicy Lentil Bean Stew

Cook the recipe

Method

1. 1

   In a small bowl, mix 1 teaspoon black pepper, 2 teaspoons Kashmiri chili powder, ½ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, 1/8 teaspoon ground clove, 2 teaspoons ground coriander, and 1 teaspoon garam masala. Keep this spice blend aside.

2. 2

   Heat 2 teaspoons oil in a large skillet or pot over medium-high heat. Add 1½ cups chopped onion with a pinch of the ½ teaspoon salt and cook for about 3 minutes, until the onions turn translucent.

3. 3

   Add 1 bay leaf, 1 black cardamom pod if using, and ¼ teaspoon crushed fennel seeds. Cook for 3 to 4 minutes more, adding 2 tablespoons of the water or stock if the pan starts to catch and the onions need more time to soften.

4. 4

   When the onions are lightly golden, add three-quarters of the spice blend with 2 tablespoons of the water or stock. Stir for 10 to 15 seconds, then add 2 tablespoons ginger-garlic paste and 1 cup chopped tomato. Cook until the tomatoes break down and turn jammy, 3 to 5 minutes.

5. 5

   Pour in 15 oz coconut milk, the remaining water or stock, the remaining salt, ¼ to ⅓ cup split red lentils, and 15 oz white beans. Stir well, partly cover, and simmer for 12 to 15 minutes, until the lentils are soft and the stew has a creamy body.

6. 6

   Stir in ½ cup thawed frozen spinach and cook for 1 minute, just until heated through. Taste and adjust the salt, then add a little lemon juice for lift.

7. 7

   Turn off the heat and sprinkle the remaining spice blend over the top. Finish with cilantro, red pepper flakes, a last squeeze of lemon, and non-dairy cream or yogurt if you like.