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In a large pot or Dutch oven over medium-high heat, add oil. Once hot, add onion and let brown, 4-5 minutes.

Add garlic, ginger, salt, pepper, garam masala and jalapeño, and cook until fragrant, 2-3 minutes.

Add tomatoes and brown, 4-5 minutes. Add lentils, kidney beans and water. Raise the heat to medium-high and bring the mixture to a simmer.

Reduce the heat to medium-low and simmer until the lentils are tender, 30-40 minutes.

Squeeze with lime and season to taste. If prefer creamer, add coconut milk to taste. Serve with cilantro, lime and naan and enjoy!

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  • 2.0Tbsp vegetable oil
  • 1.0 yellow onion, diced
  • 3.0 cloves garlic, minced
  • 1.0in ginger, minced
  • 1.0 jalapeño pepper, minced
  • 1.0Tbsp RawSpiceBar's Garam Masala
  • Kosher salt & pepper, to taste
  • 1.0 can (15 ounces) diced tomatoes
  • 1.0 black lentils
  • 1/2c cooked kidney beans
  • 5.0c water
  • 1.0 lime, juice
  • Light coconut milk, cilantro, naan, optional