Indian Green Lentil Curry with Kidney Beans

Lentils and kidney beans are a great source of plant-based protein and are commonly used in Indian cuisine for their nutritional benefits.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

Indian Green Lentil Curry with Kidney Beans

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Dinner, Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Green lentils
• 1 cup Kidney beans
• 1 medium Onion
• 3 clove Garlic cloves
• 1 inch Ginger
• 2 medium Tomatoes
• 1 piece Green chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 cup Water
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lemon juice

Instructions

1. Rinse the lentils and kidney beans. Soak them separately in water for 2 hours.
2. In a pressure cooker, add soaked lentils, kidney beans, and 4 cups of water. Cook for 15 minutes.
3. In a separate pan, heat oil and sauté onions, garlic, and ginger until golden brown.
4. Add chopped tomatoes, green chili, and spices. Cook until the tomatoes are soft.
5. Add the cooked lentils and kidney beans to the pan. Mix well and simmer for 10 minutes.
6. Garnish with fresh cilantro and lemon juice.
7. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 45g15%

Sugars 5g

Protein 15g30%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.