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Ingredients
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, pressed or minced
  • 1 tablespoon minced fresh ginger
  • 1 jalapeño pepper, seeds and membranes removed, minced
  • 1 ½ teaspoons Frontier Co-op garam masala*
  • ½ teaspoon Frontier Co-op ground cumin
  • ½ teaspoon Frontier Co-op ground coriander
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices
  • 1 cup uncooked black lentils**, picked over for debris
  • 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
  • 5 cups water
  • 1 bay leaf
  • 1 tablespoon lime juice, plus additional lime wedges for serving
  • Optional (for additional creaminess): half-and-half, or regular or light coconut milk
  • Chopped fresh cilantro, for garnish
  • Suggested accompaniments: cooked brown basmati rice or toasted naan
Steps
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