Ingredients

4 cups cooked black beluga lentils

1 - 15 ounce can black beans, drained and rinsed

2 onions, chopped

2 tablespoons minced garlic

2 tablespoons minced ginger

1 - 8 ounce can tomato sauce

1 cup water

3 bay leaves

2 teaspoons turmeric

2 teaspoons chili powder

2 teaspoons ground cumin

4 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon ground fenugreek

1 whole cinnamon stick

1 2/3 cup Cashew Cream

Instructions

1. Heat a large pot on medium heat. Add the chopped onions and cook for about 10 minutes or until translucent and some browning color appears. Add a tablespoon or so of water to prevent sticking.

2. Add the minced ginger and garlic, stirring as you cook the garlic for an additional 5 minutes.

3. Stir in the turmeric, chili powder, cumin, coriander, garam masala, fenugreek, and cinnamon stick. Cook, stirring constantly until the spices are evenly distributed into the onion-garlic mixture. Be careful not to scorch this!

4. Stir in the tomato sauce and water and cook for 4 minutes, stirring constantly to prevent sticking.

5. Stir the black beans into the pot, then add the cooked black lentils and bay leaves giving it a light stir. Cover and bring to a rolling simmer. Turn heat to low, cover, and simmer for 20 minutes stirring occasionally to prevent sticking. You may need to add a little more water if the sauce is too thick.

6. Stir in the cashew cream and simmer for an additional 10 minutes.

Serves 6