Creamy Black Lentil Stew

Ingredients

• 1 cup (200g) black lentils 1 cup (200g) black lentils
• 1/2 cup (100g) kidney beans 1/2 cup (100g) kidney beans
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black lentils and kidney beans under cold water. Soak them in water overnight or for at least 6 hours.
2. 2.
   In a large pot, heat ghee over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
4. 4.
   Stir in the pureed tomatoes and cook until the mixture thickens slightly.
5. 5.
   Add the soaked lentils and kidney beans to the pot along with cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
6. 6.
   Pour in enough water to cover the lentils and beans. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour or until the lentils and beans are tender.
7. 7.
   Stir in the coconut milk and season with salt to taste. Simmer for an additional 10 minutes.
8. 8.
   Garnish with fresh cilantro and serve hot with naan bread or steamed rice.

Treat your ingredients with care...

• Lentils — Soaking the lentils and kidney beans overnight or for at least 6 hours helps to reduce the cooking time and ensures they cook evenly.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before using to incorporate the cream.

Tips & Tricks

• For a smoky flavor, you can add a small piece of charcoal to the pot before simmering. Heat the charcoal until red hot, then place it in a small bowl and put the bowl in the center of the pot. Drizzle a little ghee or oil over the charcoal and quickly cover the pot with a tight-fitting lid. Let it sit for 10-15 minutes before removing the charcoal.
• To make the dish spicier, increase the amount of red chili powder or add a finely chopped green chili.
• If you prefer a smoother texture, you can blend a portion of the cooked lentils and beans before adding the coconut milk.

Serving advice

Serve the Creamy Black Lentil Stew hot with naan bread or steamed rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

When serving, ladle the stew into individual bowls and sprinkle some chopped cilantro on top. Serve with warm naan bread or fluffy steamed rice on the side for a complete and satisfying meal.