Slow Cooker Creamy Indian Lentil & Kidney Beans

Slow Cooker Creamy Indian Lentil & Kidney Beans

Slow cooker ingredients: (Can put in a crock-pot or soup pot on the stove)

5 cups water

3 cups cooked Kidney Beans (2 - 15.5 ounce cans rinsed and drained)

1 cup dry whole lentils- The recipe calls for "black" lentils-- my store only carries one kind of lentils and they just call them "lentils" so that is what I used.

1 pound of beef stew meat

6 cloves garlic, minced

2 tablespoons grated ginger

3 teaspoons ground cumin

1½ teaspoon chili powder, or more to taste

1 teaspoon ground cardamom

1 teaspoon ground turmeric

¼ teaspoon ground nutmeg

¼ teaspoon ground mustard

Before serving:

½ cup cashew creamer (1/4 cup cashews blended with ½ cup water - double and use the rest in your coffee)

2 teaspoons tomato paste

2 teaspoons grated ginger

1 teaspoon garam masala

salt, to taste

chopped cilantro, for garnish

INSTRUCTIONS

Add all the cook all day ingredients to your 4-quart slow cooker and cook 8 to 9 hours on low (or 4 hours on high). The spices can lose some of their flavor with the long cooking time so we're adding a few flavor boosts before we serve.

Stir in all the ingredients under the below serving ingredients list before serving

Mix well and serve over steamed brown basmati rice.

bon appetit