1 cup of dry slip yellow lentils. Cooked ahead only halfway with a pinch of salt, as you will keep cooking later. Use 1 liter of water for cooking
3 Tbsp of cooking oil
1 thumb-size fresh ginger, chopped fine
1 red hot red chili, chopped finely
1 bel pepper, into chunks
60 gr of tomato paste
1 big carrot, diced. Pre-steam them above the lentils pot with a colander
1 small broccoli, chunks. Pre-steam them above the lentils pot with a colander
1 tin of kidney beans, drained and rinsed
1 tsp of sugar
Salt to taste
2 generous handfuls of spinach
1 tsp chili flakes
Pinch of hing (asafoetida) or 1 minced garlic clove
1/2 tsp spicy or sweet paprika
1/2 tsp coriander powder
1/4 tsp cumin powder
1 tsp onion seeds (optional)
Important note: use the spices that you have in your larder. None of them are essential for a homemade stew. You can also use veg stock, Italian seasoning, etc.
- Basmati Rice, cooked separately according to packages instructions and desire quantity.
- Start by cooking the rice and boil the lentils separately.
- In the meantime, chop the veggies. The carrot and broccoli stem that will take longer to cook, steam them ahead, so they are halfway cooked. Do this by placing a colander above the lentils pot and leave the veggies there while you chop the rest of them.
- In a large pot or saucepan at medium-high heat, add the oil followed by the spices. Allow them to start simmering gently, about a minute.
- Add ginger, chilies, and pepper. Add some salt. Stir fry for 7 min.
- Add tomato paste, and cook for 2 -3min.
- Add the pre-cooked lentils with its water, carrots, broccoli, and kidney beans.
- Simmer gently, add sugar and salt to taste. Adjust the thickness of the sauce as you like best, by adding more water or reduce it while cooking. Cook for 10-15 min.
- Turn off the stove and add the spinach.
Serve with basmati rice and any toppings. Here some suggestions:
Lots of fresh cilantro
Roasted cashews or peanuts
Crispy green peas