Coconut Red Lentils With Spinach Cashews And Lime Recipes

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.

Provided by magpie diner

Categories Curries

Time 45m

Yield 3 serving(s)

Number Of Ingredients 13

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 418.6, Fat 17.9, SaturatedFat 3, Sodium 504.4, Carbohydrate 50.1, Fiber 9.4, Sugar 2.8, Protein 19.4

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)

COCONUT LENTILS WITH RICE

Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. -Diane Donato, Columbus, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Coconut Lentils with Rice image

Steps:

In a large saucepan, heat oil over medium heat; saute green onions, ginger, garlic and pepper flakes until onions are tender, 2-4 minutes. Stir in lentils, turmeric, salt and stock; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes, stirring occasionally., Stir in tomatoes, coconut and mint. Serve with rice; top with yogurt.

Nutrition Facts : Calories 374 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 757mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.

Ingredients

1 tablespoon canola oil
6 green onions, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 cups dried lentils, rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
5-1/2 cups vegetable stock
2 large tomatoes, chopped
1/2 cup flaked coconut
2 tablespoons minced fresh mint
3 cups hot cooked rice
1/3 cup plain Greek yogurt