This stewed beans of deliciously tasty lentils is rich and creamy with deep flavors of the spices of northern India! It is a 30 -minute white beans stew with 30 minutes with uniform lentils that you can serve alone or with rice, focaccia or naan. Of course gluten -free, without soy and walnuts.
I wanted to create a 1 -pan lentil bean stews using the flavor profiles of my chicken chicken recipes and Angara. This super easy and abundant hob recipe is adapted by my herb lentil and chickpea stew by incorporating those incredible spices of northern India to that 1-poot format.
This is a quick recipe once you have all the spices together and it is also super flexible. If you don’t have all the spices, it will still be absolutely delicious. Just add more garam masala or curry powder. See recipe notes for alternative flavor options.
You can also use different beans or chickpeas in this stew. I use divided red lentils, but also brown lentils and small yellow lentils work well, as well as any other quick cooking lentil. If you are using brown whole lentils, the cooking time will almost double, then be careful.
This is a stew of super relaxing and delicious fagili lentils. You can adjust the flavors to preferences, such as bending a bit of garam Masala or curry dust at the end to deepen the flavor. Basically, make it yours.
Because you will love the stew of lentil beans
- Food dinner comfort from 1 pan ready in 30 minutes
- Incredible flavor from the spices of North India!
- Flexible: mix and combine beans and spices to make it yours
- Of course gluten -free, without soy and walnuts with easy options without coconut and oil without oil
For the stew
- 2 spoons oil
- 1½ cups chopped onion
- 1 bay leaf
- 1 Black cardamom pod, partially open (optional)
- ¼ teaspoon Crushed fennel seeds
- 2 spoons Ginger-Garlic pasta, Or use 5 chopped chopped garlic cloves and half -inch
- 1 cup chopped tomato, Now ½ cup Tomato Purée or Passata
- 1/2 teaspoon salt, divided
- 15 Oz Can fully coconut milk
- 1½ cups water or stock
- ¼ a ⅓ cup red lentils divided
- 15 Oz They can white beans, cooked white beans or 1 and a half cups, such as cannellini or large northern or use chickpeas
- ½ cup Frozen spinach, freshly defrauded fresh spinach or 2 ounces
- coriander, lemon juice, pepper bows, outline
- Non -dairy cream or yogurt, By outline, optional
Prevent the screen from becoming dark
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In a small bowl, join the whole spices mix the ingredientsand set it aside.
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Heat a large pan over medium-high heat and add the oil. Once the oil is hot, add the onion and a generous pinch of salt. Mix and cook until the onions become translucent about 3 minutes.
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Mix in Bay Leaf, Black Cardamom and crushed fennel seeds. Cook for another 3-4 minutes and add a water splash To help onions uniformly cooking. Once the onions begin to become golden, add about ¾ of your spice mix together with a splash of water to prevent spices from burning. Cook this for 10-15 seconds, reduce the heat to the medium, then mix in Ginger-Garlic pasta, tomato and another splash of water. Cook, until the tomatoes become Jamys, about 3-5 minutes, frequently mixing with tomatoes. Make sure to press the largest tomato pieces to help them collapse.
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When the mixture begins to leave the sides of the pan and you see a shine of oil in the upper part, mix in the coconut milk, water or broth and the remaining salt. Add the Lentils and white beansAnd also mix those in. Partially cover and cook for 12-15 minutes or until lentils are cooked for preference. Check the 12 -minute mark and, if they have not finished yet, cover again and continue to cook over low heat.
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Open the lid and fold in Frozen spinach And cook for 1 minute more. Taste and season the salt and flavor, adding more rooms if necessary. Add a splash of lemon juice to tang and add ¼ teaspoon or more sugar or maple syrup to balance the flavor and heat, if necessary.
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Turn off the heat and sprinkle the mixture of remaining spices at the top. Garnish coriander, lemon juice, chilli flakes and optional non -dairy cream or yogurt. Serve this hot and delicious stew with natural yeast, garlic bread, naan, focaccia, rice, quinoa, baked potatoes or cauliflower steaks.
For without coconut, Use Anacardi milk or another non-short-haired non-dairy milk.
For oil, brown the onion in a few tablespoons of water or broth instead of oil.
To do without the spice mix, Use 2 teaspoons or more garam Masala or curry powder or Berber or Cajun blend.
For stewed grassy, add 2 teaspoons or more Italian herbs such as oregano basil and 2 tablespoons of chopped dried tomato
Calories: 260Kcal, Carbohydrates: 43G, Protein: 14G, Fat: 5G, Saturated fat: 2G, Polynsaturo fat: 1G, Monolysatuine fat: 1G, Sodium: 448mg, Potassium: 894mg, Fiber: 12G, Sugar: 7G, Vitamin A: 2907Iu, Vitamin C: 12mg, Soccer: 188mg, Iron: 5mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- spices – For the mix of spices, you need black pepper, in Kashmir pepper powder, ground cardamom, minced cinnamon and minced cloves. You can also add ground coriander, Garam Masala and/or curry powder to the mix of spices, if you want a deeper flavor. For the stew, you will need a bay leaf, a black cardamom pod and crushed fennel seeds.
- oil – Sauté. If you prefer, you can fry to water or broth for oil.
- onion – adds Umami to the stove of lentil beans.
- Ginger garlic paste – For more humans and a little heat.
- tomato – Use fresh chopped tomato or the canned tomato puree to add color, humidity and even more human.
- coconut – For creaminess. For a coconut -free version, use the milk anchoring or any other non -dairy milk of your choice.
- red lentils divided -o use other quick lentils. If you use brown lentils, the cooking time will almost double, then just plan accordingly.
- cooked white beans – Use your favorite white beans such as Cannellini or Northern. or use chickpeas.
- Frozen spinach – Make sure to defrost and drain the spinach. Or use fresh chopped spinach
- condiments – Garnish with coriander, lemon juice and pepper bows. You can also season with a non -dairy cream or non -dairy yogurt.
💡 Tips
- If the onion is drying while the kitchen, you can add water sketches to avoid burning and help it cook in a more uniform way.
- When adding the mix of spices to the pan, add another splash of water to prevent spices from burning.
How to prepare lentil bean stews
In a small bowl, join the whole spices mix the ingredientsand set it aside.
Heat a large pan over medium-high heat and add the oil. Once the oil is hot, add the onion and a generous pinch of salt. Mix and cook until the onions become translucent about 3 minutes.
Mix in Bay Leaf, Black Cardamom and crushed fennel seeds. Cook for another 3-4 minutes and add a water splash To help onions uniformly cooking.
Once the onions begin to become golden, add about ¾ of your spice mix together with a splash of water to prevent spices from burning. Cook this for 10-15 seconds, reduce the heat to the medium, then mix in Ginger-Garlic pasta, tomato and another splash of water. Cook, until the tomatoes become Jamys, about 3-5 minutes, frequently mixing with tomatoes.
Make sure to press the largest tomato pieces to help them collapse. When the mixture begins to leave the sides of the pan and you see a shine of oil in the upper part, mix in the coconut milk, water or broth and the remaining salt.
Add the Lentils and white beansAnd also mix those in. Partially cover and cook for 12-15 minutes or until lentils are cooked for preference. Check the 12 -minute mark and, if they have not finished yet, cover again and continue to cook over low heat.
Open the lid and fold in spinach And cook for 1 minute more. Taste and season the salt and flavor, adding more rooms if necessary. Add a splash of lemon juice to tang and add ¼ teaspoon or more sugar to balance the flavor if necessary.
Turn off the fire and sprinkle the rest spice mixture at the top.
Garnish coriander, lemon juice, chilli flakes and optional non -dairy cream or yogurt.
What to serve with the stewed lentil beans
Serve this hot and delicious stew with natural yeast, garlic bread, naan, focaccia, rice, quinoa, baked potatoes or cauliflower steaks.
Frequent questions
This stew is naturally gluten -free, walnuts and soy without soy. For coconut without coconut, use anacardi milk or another favorite non -dairy milk.
For oil, brown the onion in water or broth instead of oil.
