1. Soak lentils & beans overnight. Cook in same pot with chili powder and 1/2 ginger.
2. Melt butter in pan & sautee cumin until popping. Coat onions with turmeric, and curry powder then sweat in a large pot. Add garlic and 1/2 ginger. Add tomatoes, cooking on high until desired paste is achieved.
3. Stir cooked lentils and beans into tomato paste. Add water. Simmer until stew-like consistency. *be sure to crush the lentils a bit with the back of your spoon.*
4. Serve as a stew or with rice. Garnish with cream and a cilantro leaf.
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|Serving Size: 1 Serving (3083g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 85 (4%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 805.5mg||28 %|
|Potassium 8166.6mg||215 %|
|Total Carbohydrate 374.2g||110 %|
|Dietary Fiber 168.2g||673 %|
|Sugars, other 206g|
|Protein 141.2g||202 %|
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Calories per serving: 2100
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