Soak beans for 3-4 hours or overnight (beans can be soaked up to 48 hours) if you can find time. Soaking the beans reduces cooking time, increases absorption of minerals and also decreases gaseous enzymes. Drain and rinse beans after soaking.

Add beans, lentils, onions, garlic, ginger, and all spices and mix to coat the kidney beans. Pour 7 cups water into the crockpot. Set crockpot to cook for 8 hours on high. Note: All crock pots cook differently and cooking time should be adjusted accordingly (e.g., some crockpots may cook in 6 hours). Remember NOT to add the tomato paste until after cooking the beans (see next step).

When kidney beans are cooked (beans should be soft but not mushy), turn off crock pot. Add tomato paste and blend in with mixture. Let it sit for at least 10 minutes.

Garnish with cilantro.