Coconut Red Lentils With Spinach, Cashews & Lime (V

Name: Coconut Red Lentils With Spinach, Cashews & Lime (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/3 cup whole cashews; 1 cup fresh spinach, roughly chopped; 1/4 cup fresh cilantro, finely chopped (optional)

Servings: persons

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
1/3 cup whole cashews
1 cup fresh spinach, roughly chopped
1/4 cup fresh cilantro, finely chopped (optional)

1
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
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
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
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.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 onion, diced, 2 tablespoons olive oil, 2 teaspoons curry powder, 1/2 teaspoon mustard seeds, and more.

Yes, Coconut Red Lentils With Spinach, Cashews & Lime (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Red Lentils With Spinach, Cashews & Lime (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions