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Coconut Red Lentils With Spinach

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Ingredients

Adjust Servings:
1 onion, diced
2 tablespoons olive oil
2 teaspoons curry powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 cup red lentil
1/2 teaspoon sea salt (to taste)
1 (14 ounce) can light coconut milk
1 lime, juice of
1 3/4 cups water

Nutritional information

418.6
Calories
161 g
Calories From Fat
17.9 g
Total Fat
3 g
Saturated Fat
0 mg
Cholesterol
504.4 mg
Sodium
50.1 g
Carbs
9.4 g
Dietary Fiber
2.8 g
Sugars
19.4 g
Protein
300 g
Serving Size

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Coconut Red Lentils With Spinach

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    Cuisine:

    Delish! It would probably go really well with some naan as well. Either way, i helghly recommend this to any vegan or vegetarian.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Coconut Red Lentils With Spinach, Cashews & Lime (Vegan),This recipe was adapted from ExtraVeganZa, which is a book I am thoroughly loving! For starters I halved the recipe – so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If you’re using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if you’re serving with rice and/or roti. This didn’t take long to make, and tasted even better the next day.,Delish! It would probably go really well with some naan as well. Either way, i helghly recommend this to any vegan or vegetarian.,Very yummy! An easy, hearty meal for a wintry night. used coconut oil instead of olive oil, extra spinach as several recommended, and served with brown rice. Thanks for posting.


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    Steps

    1
    Done

    In a Large Pot Saute the Onion in the Olive Oil Over Medium Heat For About 5 Minutes. While the Onion Cooks Get the Rest of the Ingredients Ready to Go.

    2
    Done

    Add in the Curry Powder, Mustard Seeds, Turmeric and Red Lentils - Cook For Another 5 Minutes. Watch the Lentils Don't Stick by Stirring Frequently and/or Adding More Oil If Necessary.

    3
    Done

    Mix in the Coconut Milk, Salt, Lime Juice and Water. Bring to a Boil Then Reduce Heat to Medium Low, Cover the Pot and Let Simmer For About 20-25 Minutes. Stir Occasionally to Prevent Sticking. Unlikely, but If You Find the Lentils Have Absorbed All of the Liquid and Are Still not Cooked, Add a Bit More Water.

    4
    Done

    Once the Lentils Are Cooked They Will Break Down Quite a Bit and You'll Have a Reasonably Thick Dahl Like Consistency. Stir in the Cashews and Spinach, Along With Cilantro If Using. Give Those Ingredients About 3 or 4 Minutes to Warm Through and Then You're Ready to Serve. Garnish With Additional Cilantro, Lime Wedges and/or Cashews.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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