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In a large 10 qt. sauce pot, melt the butter and olive oil and add the onions, bell pepper, and jalapenos. Cook for 10 minutes until soft.
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Add the garlic, ginger, and tomato paste and cook for another 5 minutes until the garlic smells fragrant and the paste has caramelized slightly.
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Add the water, garam masala, ground turmeric, lemongrass, lime zest, coconut milk, salt, honey, lentils and chickpeas and cook uncovered on very low heat for 2 1/2 - 3 hours. Stir every 20 minutes to prevent burning. Add more honey, spices, or salt to taste.
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Serve with lime, cilantro, coconut milk and jalapeno slices.