Spicy Red Lentil & Bean Stew (Cold Buster)
Got the sniffles, sore throat, crankies? Feed your cold this Spicy Red Lentil & Bean Stew!
Full of protein-rich red lentils and red kidney beans, jalapenos, ginger, and cayenne for heat, tomato paste for a rich sweet flavor, carrots for beta-carotene and potatoes for comfort, you'll feel a lot better after a cheery bowl of tasty stew. Dal turned into a one pot meal, this was the perfect combination of firey liquid warmth and toothsome comfort food. And, no, you don't have to have a cold (like me) to love this.
Spicy Red Lentil & Bean Stew
1-2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
pinch of cumin seeds
pinch of corriander seeds
3 cups water
1 cup red lentils, rinsed
4 small new potatoes, peeled and cubed
2 carrots, sliced thin on the diagonal
2-3 oz tomato paste
1 inch fresh ginger, peeled and finely chopped
1-2 green jalapenos, seeded and finely chopped
1 tsp cumin
1 tsp curry powder
1/2 tsp ground coriander
7-8 oz kidney beans, drained and rinsed
Heat the oil in a heavy bottomed saucepan and cook onion over med-low heat for 5 minutes. Add the garlic, cumin and coriander seeds and cook for 3 minutes more. Add the water and red lentils and bring to the boil. Turn down to a simmer and add the potatoes, carrots, tomato paste, ginger, jalapenos, cumin, curry, coriander, beans, and salt. Simmer for 25 minutes, partially covered. Check seasonings and heat and adjust as desired. Serve topped with cilantro-chutney and sliced red jalapenos.