Hearty Lentil and Bean Stew with Ginger, Cilantro, and Basmati Rice
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Hearty Lentil and Bean Stew with Ginger, Cilantro, and Basmati Rice

Hearty Lentil and Bean Stew with Ginger, Cilantro, and Basmati Rice

Beans and lentils are stewed with an array of spices, ginger and tomato paste for major depth of flavor. Sour cream adds a touch of richness, while fresh cilantro and lime lends a lovely brightness that ties it all together.

Tags:
Gluten-free
•Spicy
•Veggie
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

½ cup

Basmati Rice

¼ ounce

Cilantro

1 unit

Lime

2 clove

Garlic

1 unit

Yellow Onion

1 thumb

Ginger

1 unit

Jalapeño

13.4 ounce

Kidney Beans

½ cup

Lentils

1 teaspoon

Coriander

1 teaspoon

Cumin

1 ounce

Tomato Paste

2 ounce

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

box

Salt

box

Pepper

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Nutrition Values

/ per serving
Calories698 kcal
Energy (kJ)2920 kJ
Fat14 g
Saturated Fat4 g
Carbohydrate105 g
Sugar8 g
Dietary Fiber22 g
Protein33 g
Sodium307 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid
•Pot
•Cutting Board
•Knife
•Strainer
•Large Pan

Instructions

1

Cool the lentils and rice: In a small pot, bring 1 ½ cups water and a large pinch of salt to a boil. Place the lentils in another small pot with enough water to cover by 1-inch. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until tender. Once boiling, add the rice to the other small pot, cover, and simmer for 15 minutes, until tender.

chop jalapeno
2

Prep the ingredients: Drain and rinse the beans. Halve, peel, and finely dice the onion. Mince or grate the garlic. Finely chop the jalapeno, removing the ribs and seeds if you prefer less heat. Finely chop the cilantro. Halve the lime, then cut 1 half into wedges. Peel and mince 2 teaspoons ginger.

start stew
3

Start the stew: Heat a tablespoon of oil in a large pan over medium heat. Add the onion, garlic, ginger, and as much of the jalapeno as you like (start with a little and add more from there). Cook, tossing, for 5-6 minutes, until slightly caramelized. Add half the cumin, half the coriander, and 2 Tablespoons tomato paste and cook for 30 seconds, until fragrant. Season with salt and pepper.

add lentils
4

Add the lentils and beans: When the lentils are ready, add them to the pan along with the beans and 1/2 cup water. Bring to a simmer for about 5 minutes, until thickened. Season generously with salt and pepper. HINT: If your stew is too thick, add a splash of water.

add sour cream
5

Finish the stew: Stir the sour cream and half the cilantro into the stew and season with salt and pepper and half of the lime. HINT: If you prefer a more intensely-spiced stew, feel free to add the remaining cumin and coriander.

6

Plate: Serve the lentil and bean stew on a bed of rice, garnished with the remaining cilantro and lime. Enjoy!