Spicy Beans and Lentils Vegetable Stew

Serves 4.

Ingredients:

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

Spices: 

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.

Process:

1. Start by cooking the rice and boil the lentils separately. 
2. 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.
3. 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. 
4. Add ginger, chilies, and pepper. Add some salt. Stir fry for 7 min. 
5. Add tomato paste, and cook for 2 -3min.
6. Add the pre-cooked lentils with its water, carrots, broccoli, and kidney beans. 
7. 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.
8. 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

Onion seeds