Curried White Bean and Red Lentil Stew

I like fabulously crafted and exotic gourmet dishes as much as anyone, but I'm always conscious of the need to find simple, easy-to-prepare, nutritious dinners for my readers, many of whom lead just as busy a lifestyle as I do. Bean and grain one-pots cooked with vegetables and spices are the perfect solution for vegetarians pressed for time, and this curried bean-and-lentil stew with rice is easy, tasty and satisfying.

Curried white bean and red lentil stew

3/4 cups dried navy beans
1/2 cup red lentils
1/2 cup basmati rice
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon saffron threads, crushed
1 tablespoon hot water
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
fresh ground black pepper

Soak the navy beans in cold water overnight in a saucepan with a little yoghurt whey or lemon juice added. Bring to a boil, then reduce the heat to low and cover. Simmer the beans for one hour or until they are soft but not falling apart. Drain and set aside.

Meanwhile, rinse the red lentils and rice under cold running water in a strainer and set aside.

Heat the olive oil in a large soup pot or saucepan over medium heat. When hot, add the onions and garlic and fry, stirring occasionally, for about 5 minutes or until the onions are translucent.

Meanwhile, mixed the crushed saffron threads in the hot water and set aside.

When the onions are cooked, stir in the curry powder, ground cumin, cayenne, rosemary and fennel seeds and fry for 30 seconds, coating the vegetables with the seeds and spices. Pour in the vegetable stock, navy beans, lentils, rice and the saffron and hot water. Increase the heat to high and bring the stew to a boil. As soon as it is boiling, reduce the heat to moderately low and cover. Simmer for 30 minutes or until the lentils and rice are cooked and tender.

Stir in the tomato and tomato paste and continue to simmer for 5 minutes. Just before serving, stir in the chopped parsley, salt and ground black pepper to taste.

Serves 6 to 8.

I'm sharing this recipe with Judith of Shortcut to Mushrooms, who will soon be featuring a roundup of vegetarian meals made in a pot.