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

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 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 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.

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.