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Curried White Bean and Red Lentil Stew
- 3/4 cups dried navy beans (2 1/4 cups cooked)
- 1/2 cup red lentils
- 1/2 cup basmati rice
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced or crushed
- 1 teaspoon saffron threads, crushed
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1 teaspoon dried rosemary
- 1 teaspoon fennel seeds
- 6 cups vegetable stock, heated
- 1 large tomato, diced
- 1 tablespoon tomato paste
- 1/2 cup fresh parsley, chopped
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper
Directions:View on Lisa's Kitchen
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