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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.
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.
Plate: Serve the lentil and bean stew on a bed of rice, garnished with the remaining cilantro and lime. Enjoy!