Description
A hearty and nourishing black lentil stew, enriched with spices and coconut milk for a comforting meal.
Ingredients
Scale
- 1/2 cup beluga lentils
- 2.5 cups water
- 1 tbsp fenugreek
- 1 tbsp garlic powder
- 3 cloves garlic (minced)
- 2 tbsp garam masala
- 3 tbsp vegan butter
- 3/4 cup coconut milk
- 1/4 cup tomato paste
- 15 oz kidney beans (drained)
- Salt and pepper, to taste
- 1/2 cup onions (chopped)
- 2 chilis or jalapenos (chopped)
Instructions
- Melt vegan butter in a pot over medium heat. Add minced garlic, fenugreek, garlic powder, and garam masala. If using, also add onions and jalapenos. Fry for about 2 minutes until fragrant.
- Add beluga lentils and water to the pot, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until lentils are tender.
- Stir in kidney beans, tomato paste, and coconut milk. Mix well and heat for another 5 minutes to combine flavors.
- Serve hot, either in bowls on their own or over rice for a more filling meal.
Notes
For a thicker stew, mash a portion of the lentils before adding beans. Store leftovers in an airtight container for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg