In a pot melt vegan butter and add minced garlic, spices (garlic powder, fenugreek, garam masala) and optional onions and jalapenos or chili. Fry everything for 2 minutes before adding beluga lentils and water.
Cook for around 15 minutes, then give also the kidney beans, tomato paste, and coconut milk into the pot. Mix well and cook all finally for 5 more minutes.
Serve in bowls plain or with rice on plates.
