Red Lentil & Kidney Bean Dal
This vegan camping dish is so fulfilling! It’s also a great option for end of the week cooking because it relies mostly on pantry items to make. The combined ingredients of ginger, curry powder, tomato paste and coconut milk are richly satisfying, while red lentils and kidney beans offer up plenty of protein. I like to serve this dal over a grain. In this case, I had cooked quinoa in the refrigerator. It would also be good over rice or even leftover pasta.
Ingredients
- 1 tbsp safflower oil
- 1 tbsp fresh garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp curry powder
- 2 tbsp tomato paste
- 1 cup red lentils rinsed and picked free of debris
- 1 14 oz can full fat unsweetened coconut milk I like Thai Kitchen's Coconut Milk
- 1 cup water +1 cup on reserve
- 1 14 oz can red kidney beans rinsed and drained
- 1 bunch cilantro washed or torn
Instructions
- Heat up a large stockpot. Add the safflower oil and heat until shimmering. Add the onions and reduce the heat. Sauté until lightly browned. Add the garlic and sauté for 1-2 minutes more.
- Add the curry powder and cook until fragrant. About 1 minute. Add the tomato paste and increase the heat. Sauté the tomato paste until it is dark red in color. About 2-3 minutes.
- Add the red lentils and stir to coat. Add the coconut milk and 1cup of water and bring to a simmer. Cover and simmer. You will likely need to add 1-2 more cups of water as the lentils absorb the liquid.
- When the lentils have cooked for 10 minutes add the kidney beans. Continue cooking until the lentils until they are soft. About 10 additional minutes.
- Serve the dal over cooked quinoa or rice and top with cilantro.
Tried this recipe?Let us know how it was!