Laal Lobia (kidney bean lentil)

  • 15 Dec - 21 Dec, 2018
  • Mag The Weekly
  • Cookery


· ½ cup dry Lentils brown lentils

· 1 cup Kidney beans cooked or canned

· 2 tsp oil

· ½ red onion chopped

· 1 green chilli chopped or jalapeno

· 2 to 3 cloves of garlic, chopped

· 2 medium tomatoes, chopped

· ½ tsp chipotle pepper powder

· 2 to 3 tsp taco spice blend recipe below

· ½ red bell pepper, chopped

· ¼ cup celery, chopped

· 2 cups water

· ¾ tsp salt or to taste

· ½ cup fresh or frozen corn

· Pickled jalapeno cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.


Soak the lentils in hot water for half an hour. Drain and keep ready. In a large pan, add oil, and heat on medium. Add the onion and cook until translucent for four minutes. Add in the green chili pepper and garlic and cook for two minutes. Add the tomatoes, chipotle pepper, and taco spice and cook until tomatoes are saucy, five minutes.

Add the bell pepper, celery, mix and cook for a minute. Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes. Stir, taste and adjust salt and spice, and water, if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for five minutes.) Cook uncovered to thicken the chilli or add water if too thick. Mix in the corn and ½ tsp lemon juice.

Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non-dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, you can add garam masala instead of taco spice.