Vegan Daal Makhani - Creamy Lentils with Kidney Beans
This daal makhani is rich, creamy and loaded with high protein and tons of flavor. It’s vegan + gluten free and can be made with so many variations of daal. I used masoor daal here with some kidney beans for a rich nutty texture. It is super healthy and quick to make than other recipes! Dinner is ready in under 30 minutes with this daal and some rice or naan. We make this every Sunday during meal-prep and it lasts us all week. So delicious and did I say healthy!
In a large pot over medium-high heat, add 2 tablespoons of water and add the chopped onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 5 minutes.
Stir in the garam masala, cumin and salt. Add the can of tomatoes and cook for 1 more minute, while stirring.
Add the red lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to low and simmer until the lentils are nice and tender, for 20 minutes.
Use hand blender for 30 seconds to get smooth texture (optional)
Serve in bowls, garnish with chopped cilantro and a squeeze of lemon juice on top. Can be eaten with couscous, naan, or rice.