Vegetarian Bean Curry

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Lentils

  Raw

  ½ cup or 96g

• Garlic

  Raw

  ⅔ cloves, minced or 2g

• Curry powder

  Spices

  3 tbsp or 19g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Kidney beans

  All types, mature seeds, canned

  1 cup or 256g

• Raisins

  Seedless

  ½ cup (not packed) or 73g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

Directions

1. Heat the olive oil in a large pot over medium heat and cook the chopped onions until tender.
2. Add the lentils and minced garlic, then season with curry powder, cumin, and cayenne pepper. Cook and stir for 2 minutes.
3. Stir in the crushed tomatoes, chickpeas, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour, stirring occasionally.