Best Coconut Red Lentils With Spinach Cashews And Lime Recipes

COCONUT RED LENTILS WITH SPINACH, CASHEWS & LIME (VEGAN)

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

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

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)

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

COCONUT LENTILS WITH RICE

Coconut Lentils with Rice image

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

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

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.

COCONUT RED LENTILS WITH SPINACH, CASHEWS AND LIME

COCONUT RED LENTILS WITH SPINACH, CASHEWS AND LIME image

Categories Soup/Stew

Yield 3

Number Of Ingredients 13

Ingredients

1 onion, diced
2 tablespoons olive oil
2 teaspoons curry powder
1â2 teaspoon mustard seeds
1â2 teaspoon turmeric
1 cup red lentil
1â2 teaspoon sea salt (to taste)
1 (14 ounce) can light coconut milk
1 lime, juice of
1 3â4 cups water
1â3 cup whole cashews
1 cup fresh spinach, roughly chopped
1â4 cup fresh cilantro, finely chopped (optional)

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.