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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

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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-freeSpicyVeggie
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2920.4320000000002 kJ
Calories698 kcal
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
Utensilsarrow down iconarrow down icon
Lid
Pot
Cutting Board
Knife
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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!