Ingredient:

• 2 tablespoons avocado oil or extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, pressed or minced
• 1 tablespoon minced fresh ginger
• 1 jalapeño pepper, seeds and membranes removed, minced
• 1 ½ teaspoons Frontier Co-op garam masala*
• ½ teaspoon Frontier Co-op ground cumin
• ½ teaspoon Frontier Co-op ground coriander
• ½ teaspoon salt
• Freshly ground black pepper
• 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices
• 1 cup uncooked black lentils (also called beluga lentils)**, picked over for debris
• 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
• 5 cups water
• 1 bay leaf
• 1 tablespoon lime juice, plus additional lime wedges for serving
• Optional (for additional creaminess): half-and-half, or regular or light coconut milk
• Chopped fresh cilantro, for garnish
• Suggested accompaniments: cooked brown basmati rice or toasted naan