1 cup red lentils
1⁄2 cup small brown lentils
1 15.5-oz. (450 g) can of kidney beans, rinsed and drained
4 1⁄2 cups water (or vegetable broth)
2 onions, diced
2 red peppers, diced
2 shallots, diced
4 cloves garlic, minced
6 medium tomatoes, diced
4 tablespoons tomato paste
1 1⁄2 teaspoon chili powder (add more to increase the heat)
3 teaspoons ground cumin
2 teaspoons salt
1 teaspoon cinnamon
1 tablespoon tamarind paste
2 teaspoons light brown sugar
Add onions, garlic, and shallots to a stew pot and pour in 1⁄4 cup of water. Place over medium heat and cook, stirring occasionally, until the onion is translucent, around 5-7 minutes.
Stir in the chopped tomatoes, red pepper, and tomato paste; continue simmering over medium heat.
Add in the cumin, chili, tamarind paste, and brown sugar; stir to coat all the vegetables with the spices.
Add the red and green lentils and pour in the water. Bring the soup to a boil, then lower the heat to medium-low, and let the soup simmer away for 25 minutes or until the lentils are cooked.
Once the lentils are cooked, stir in the canned kidney beans and season with 2 teaspoons of salt.
Remove the stew from the heat and allow to sit, covered, for another 10 minutes. Taste and add more salt or spices, if necessary.
To make the stew using the pressure cooker, follow the same instructions up to step 4 and pressure-cook the lentils for 5 minutes.
Serve warm stew over a whole grain or with a baked potato.