How to Make Spicy Lentil and Bean Stew in 30 Minutes
Hello dear food lovers! Today I have a recipe that will bring delightful aromas to your kitchen: Spicy Lentil and Bean Stew! Flavored with the rich spices of Northern India, this dish is both practical and very filling. You can serve it on its own or with rice or naan. Plus, it's gluten-free and completely plant-based! So, are you ready to create wonders in the kitchen?
- 1 teaspoon black pepper
- 2 teaspoons Kashmiri red chili powder (or paprika)
- ½ teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 teaspoons ground coriander
- 1 teaspoon garam masala (or curry powder)
- 2 teaspoons oil
- 1.5 cups chopped onion
- 1 bay leaf
- 1 black cardamom pod (optional)
- ¼ teaspoon crushed fennel seeds
- 2 tablespoons ginger-garlic paste
- 1 cup chopped tomatoes
- ½ teaspoon salt
- 425 grams full-fat coconut milk
- 1.5 cups water or broth
- ¼ to ⅓ cup red lentils
- 425 grams canned white beans
- ½ cup frozen spinach
- Coriander, lemon juice, red pepper flakes
- Non-dairy cream or yogurt (optional)
Combine all the spices in a small bowl and set aside.
Heat a large pan over medium-high heat, add the oil, and once hot, add the onions and salt. Cook until the onions become translucent.
Add the bay leaf, black cardamom, and fennel seeds, and cook for a few more minutes. Once the onions turn golden, add most of the spice mixture.
Add a little water to prevent the spices from burning and cook briefly. Then add the ginger-garlic paste, tomatoes, and water, stirring to cook.
When the mixture starts to separate from the edges, add the coconut milk, water, and salt. Add the lentils and beans, partially cover, and cook.
Once the lentils are soft, add the frozen spinach and cook for another minute. Check the flavor and make necessary adjustments.
Turn off the heat, sprinkle the remaining spices, and garnish with coriander and lemon juice. Serve with your desired garnishes.
Spicy Lentil and Bean Stew in 30 Minutes Cooking Tips
Preparing the spices in advance will make the dish quicker to cook. Use strong spices like cinnamon and cloves carefully; a little goes a long way!
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How to make Spicy Lentil and Bean Stew in 30 Minutes?
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Yorumlar 6
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Sema Z.
3 weeks agoTarifi dün akşam denedim, gerçekten harika oldu! Baharatlar yemeğe nefis bir aroma kattı. Kesinlikle tekrar yapacağım. 😊
Kerem S.
3 weeks agoYemek çok lezzetli ama bana biraz fazla baharatlı geldi. Bir sonraki sefer baharatları biraz azaltmayı düşünüyorum.
Leyla Ö.
3 weeks agoMercimek yerine yeşil mercimek koysam aynı sonucu alır mıyım acaba? 😊
Damla G.
3 weeks agoTarif çok güzel, yanına yoğurtla servis ettim, çok yakıştı! Ailem bayıldı.
Volkan S.
3 weeks agoFasulyenin bu kadar lezzetli olabileceğini tahmin etmezdim, mutfağa yeni bir nefes geldi!
Merve T.
3 weeks agoBen ekstra bol domatesle pişirdim, daha sulu oldu ama lezzeti harika!