Ingredients

  • 2 cups vegetable stock
  • 1 can red beans
  • 1 cup dry lentils
  • 1 14-oz can chopped tomatoes
  • 1 small onion, chopped
  • 1 tablespoon ghee or canola oil or sunflower oil
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ cup cream

Directions

1. Sauté the onions in the oil/ghee until clear, about 5 minutes. Stir in ginger, chili and cumin, and cook another 30 seconds or so until the spices are fragrant. Add the stock, beans, lentils and onion, and reduce the heat. Simmer for 40 minutes, until the lentils are tender.
2. Add salt to taste, and stir in the cream. Serve over basmati rice.

Categories
Side Dishes, Vegetable, Vegetarian
MacGourmet downloadRed Bean and Lentil Curry. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Rating

Difficulty

Course