Ingredients
2tbspavocado oil
1mediumyellow onionchopped
3clovesgarlicpressed or minced
1tbspfresh ginger
1pcjalapeno pepper
1 ½tspFrontier Co-op garam masala
½tspFrontier Co-op ground cumin
½tspFrontier Co-op ground coriander
½tspsalt
freshly ground black pepper
1candiced tomatoes
1cupuncooked black lentils
1 cankidney beans,
5cupswater
1pcbay leaf
1tbsplime juice
Light coconut milkoptional
Preparation
In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer.
Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally for about 35 minutes.
Remove the bay leaf. Transfer the mixture to a blender. Securely fasten the lid. Blend until smooth.
Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt and pepper.
Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
