Step 1

In a small bowl, combine all of the spice mix ingredients, and any optional spices and set this aside.

Step 2

Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the onion and a generous pinch of salt. Mix and cook until the onions turn translucent, about 3 minutes or so.

Step 3

Mix in the bay leaf, black cardamom, and crushed fennel seeds. Cook for another 3 to 4 minutes, and add a splash of water to help the onions cook evenly. Once the onions are starting to turn golden, add in about ¾ of your spice mix along with a splash of water to keep the spices from burning. Cook this for 10 to 15 seconds, reduce the heat to medium, then mix in the ginger-garlic paste, tomato, and another splash of water. Cook, until the tomatoes become jammy, about 3 to 5 minutes, stirring frequently to the tomatoes don’t scorch. Make sure to press the larger pieces of tomato to help them break down.

Step 4

When the mixture starts to leave the sides of the pan and you see a sheen of oil on the top, mix in the coconut milk, water or stock, and the remaining salt. Add the lentils and white beans, and mix those in, as well. Partially cover and cook for 12 to 15 minutes, or until the lentils are cooked to preference. Check in at the 12-minute mark, and if they’re not done yet, cover again and keep simmering.

Step 5

Open the lid and fold in the frozen spinach and cook for 1 more minute. Taste and adjust the salt and flavor, adding more salt, if needed. Add a splash of lemon juice for tang, and add ¼ teaspoon or more sugar or maple syrup to balance out the savoriness and heat, if needed.

Step 6

Switch off the heat and sprinkle the remaining spice blend on top. Garnish with cilantro, lemon juice, red pepper flakes, and optional non-dairy cream or yogurt. Serve this hot, delicious stew with sourdough, garlic bread, naan, flatbread, rice, quinoa, baked potatoes, or cauliflower steaks.